January 3, 2011

Dee Dee's Ranch Chicken Thighs

Dee Dee's Ranch Chicken Thighs
5 boneless chicken thighs
1 1/2 envelopes hidden valley dressing/dip mix + a 1/2 cup flour
olive oil couple of turns in the pan
1 tablespoon of butter
5 carrots peeled and cut into slices and cooked seperately
1 can of sliced mushrooms (optional)
1 cup frozen peas, thawed or sliced cooked zucchini
1 can chicken stock
a handful of dried dill
heat the oil and butter in a saute pan
place the flour and hidden valley dressing in a bowl and combine
place the chicken in the bowl and coat on both sides
place the chicken in the pan and saute on both sides
(10 minutes or so on each side)
remove to a plate
take 2 tablespoons of butter and melt into that same pan, add 2 tablespoons of flour and cook for a minute
add the chicken stock a little at a time making a thick sauce (you might not need the whole can of stock)
place the chicken back into the pan, add the cooked carrots and the can of mushrooms and the peas or zucchini.  throw in the dried dill and simmer about 25 minutes.
serve with rice or a small shaped orzo pasta or noodles.


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