Skillet Chicken & Mushroom Chicken

Rachel Ray magazine

We have fallen totally in love with this recipe this summer. I love that we can make it in the house without heating up everything.

3 TBSP Flour

1 TBSP Paprika

Salt and Pepper

4 Pieces of Chicken (I used 2 thighs and 2 breast)

1 TBSP Butter

8oz Package of Cremini or White Mushrooms, sliced

1 Bunch scallions

1 cup chicken broth

½ Cup Sour Cream

Steamed Rice

In a large bowl, combine the flour, paprika, salt and pepper. Coat the chicken pieces with the seasoned flour. Shake off excess.

In a large skillet, melt the butter over medium heat. Add the chicken to the pan and brown. Just brown the chicken, it doesn’t have to be finished cooking fully. Transfer chicken to a plate.

Add the mushrooms and scallions to the pan. Cook until tender. Stir in the chicken broth and bring to a boil. Return the chicken back to the pan and finish cooking until the chicken is fully cooked. 20-25 minutes. Remove from heat and stir in sour cream.

We had the chicken over rice.