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.
Stir in mushrooms, garlic, onion, green and red pepper; cook and stir until tender, about 2 to 3 minutes.
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.
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.).
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.
Serve thickened sauce over hot chicken thighs.
Nutrition facts are based on removal of skin from chicken.
Serving Size 421g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat30g (46%)
Saturated Fat 12g (60%)
Trans Fat 0g
Total Carbohydrate10g (3%)
Dietary Fiber 1g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.