Tangy Lemon Chicken With Mushrooms
Ingredients
6 chicken thighs Alittle olive oil 200g (1 cup) baby onions or 2 medium onions quartered 1 level tbsp plain flour 200g (2 cups) mushrooms, sliced 175ml (3/4 cup) chicken or vegetable stock Juice of 1 lemon.
Preparation Method
Using a little oil in a non-stick frying pan, brown the chicken thighs. Remove from pan, add a little more oil and brown the onions. Return chicken to pan, sprinkle over the flour and stir around to coat. Add sliced mushrooms. Pour on the lemon juice and hot stock. Season with salt and pepper. Bring to boil, then reduce to simmer. Cover and cook gently for 30 minutes until chicken is cooked through. Serves 6. Source: Used with permission from www.healthy-eating-made-easy.com
