Recipes

Prep/Cook Time: 25 Minutes
Servings: 4
Average Rating:

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1	package PERDUE® Fresh Chicken Thighs (4-5 pcs) PERDUE® Fresh Chicken Thighs (4-5 pcs) (645)
1	teaspoon salt
1/2	teaspoon ground pepper, divided
2	tablespoons butter or margarine
1	cup sliced mushrooms
2	cloves garlic, minced
1/2	cup chopped onion
1/2	cup chopped green bell pepper
1/2	cup chopped red bell pepper
2	tablespoons all-purpose flour
1	cup cold chicken broth
1/2	cup whole milk
1	egg, well beaten (optional)

1. Remove skin from chicken and season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Melt butter in a large skillet over medium heat. Sauté chicken thighs, 2 minutes per side, until brown.
2. Stir in mushrooms, garlic, onion, green and red pepper; cook and stir until tender, about 2 to 3 minutes.
3. Combine flour, broth, milk, the remaining 1/2 teaspoon salt and the 1/4 teaspoon ground pepper. Pour mixture into skillet and stir until well blended. Reduce heat; cover.
4. Simmer 10 to 15 minutes or until sauce is thickened and chicken thighs are fully cooked (thermometer inserted in the thickest part of the thigh registers 180°F.).
5. Remove chicken thighs to platter; cover and keep warm.  Meanwhile, mix about 1/2 cup of the thickened sauce mixture into beaten egg, stirring constantly, so it does not curdle.  Pour mixture back into the skillet, stirring constantly, until blended and heated through, 1 to 2 minutes.  Do not boil or mixture will curdle.
6. Serve thickened sauce over hot chicken thighs.

Note