The cool weather really gets me into cooking at home more. However, our oven is in the process of dying. It started beeping at 12:37 a.m. last night and my husband finally went downstairs to unplug it at 1 a.m.!
The stove top is still working so I made dinner using that.
Here is an easy (almost) 15 minute meal:
4 boneless, skinless chicken thighs, each piece sliced into 4 pieces
1/4 C. flour
pinch of pepper and a pinch of celery salt
1 Tbs. unsalted butter
1 Tbs. olive oil
1/2 C. light sour cream
1 C. chicken stock
1 C. sliced mushrooms
1 C. frozen peas
1 tsp. paprika
1/2 box bowtie (farfalle) pasta
Heat butter and oil in a large nonstick pan. Sprinkle flour, pepper and celery salt over chicken and add to pan when the butter has melted and is bubbling. Brown chicken on all sides (about 3 minutes per side).
Add mushrooms, chicken stock, paprika and sour cream. Stir until combined, reduce heat to low, cover and simmer.
While the chicken cooks, boil pasta in a separate pot. Let chicken cook until most of the liquid has evaporated, about 18 minutes. Before serving, add frozen peas. Serve chicken over pasta.
No comments:
Post a Comment