 | | Directions |
- Combine flour, 2 tablespoons of lemon thyme and the seasoning salt.
- Coat the chicken pieces with the mixture, shaking off any excess.
- In a dutch oven or skillet, heat 1/2 cup of oil.
- Add the chicken to the skillet in a single layer. Cook until browned on all sides, then remove to a plate.
- To the remaining oil in a pot, add 2 tablespoons of unsalted butter, melt over medium heat.
- Add the baby bella mushrooms and saute for 7-10 minutes or until tender and slightly browned.
- Add the garlic and saute for 30 more seconds.
- Sprinkle 3 tablespoons of leftover seasoned flour from dredging the chicken and whisk to combine with the mushrooms.
- Raise the heat to medium high and while whisking, add in the chicken broth.
- Keep stirring until it thickens, approximately 2-3 minutes.
- Lower heat to medium low and add in the carrots, pearl onions and snap peas. Salt and pepper to taste and stir occasionally.
- Add the chicken back into the dutch oven and warm it all the way through.
- Serve over hot orzo pasta.
Note:If desired, red or white wine could be used in place of the chicken broth in this recipe or you could use 1 1/2 cups of wine along with 1 1/2 cups of chicken broth. |
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Prep Time: 20 minutes
Cook Time: 35 minutes
Container: Dutch oven or large skillet
Servings: 6
|  | | Ingredients | | - | | 1 cup flour for dredging and also to use for the thickened agent |
| - | | 2 tablespoons lemon thyme - chopped |
| - | | 1 tablespoon seasoning salt |
| - | | 5 chicken tenders or 2 boneless skinless chicken breasts, cut into one inch pieces |
| - | | 1/2 cup vegetable oil |
| - | | 3 cups chicken broth |
| - | | 2 tablespoons unsalted butter |
| - | | 8 ounces baby bella mushrooms - sliced |
| - | | 2 cloves garlic - finely minced |
| - | | 2 carrots - peeled and cut into 1/4 inch discs |
| - | | salt and pepper to taste |
| - | | 1 cup snap peas - cut in half |
| - | | 1 cup pearl onions - skinned |
| - | | 1 cup orzo pasta - cooked according to package directions |
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