SAUTEED CHICKEN WITH EASY MUSHROOM SAUCE

By Sube

Ingredients

• 2 lb. skinless chicken thighs or drumsticks
• 1 tsp. paprika
• 2 tsp. vegetable oil
• 1 onion, thinly sliced
• 3 cups mushrooms, thickly sliced
• 2 tbsp. all-purpose flour
• 1 cup milk
• Salt and pepper to taste
• Add 1 chicken Bovril to sauce

Preparation

Step 1

Sprinkle chicken evenly with paprika. In large nonstick skillet, heat oil over medium-high heat; cook chicken until well-browned all over, about 5 min. on each side. Add onion and mushrooms; cook, stirring often, for 10 min. or until onions are tender and mushroom liquid evaporated.
Whisk flour into cold milk until well mixed; pour into pan and cook, stirring, until thickened slightly. Reduce heat to medium-low; cook for 15 min. longer or until juices run clear when chicken is pierced. Season with salt and pepper.
Serve with mashed potatoes and green salad.