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Ingredients
6 - 8 Chicken thighs, boneless, skinless
2/3 Cup flour
Salt & pepper to taste
1/4 Cup butter
2 Cups fresh mushrooms, washed & sliced
2 (12 oz) Cans stewed tomatoes
1 Teaspoon dried oregano
1/2 Teaspoon dried basil
1 Tablespoon fresh lemon juice
Instructions
Combine flour and salt and pepper and dredge each chicken thigh through mixture. Melt butter in a skillet and brown chicken thighs on each side. Remove chicken and set aside. Add mushrooms, tomatoes, oregano, basil and lemon juice and saut� for several minutes. Return chicken to the skillet and simmer over low heat for 15 to 20 minutes. Serve over hot rice or pasta.