You'll get thumbs up around the dinner table when you serve these chicken thighs smothered with sautéed mushrooms served with time-saving instant mashed potatoes.
tablespoon olive oil
bone-in chicken thighs (about 1 1/2 lb)
package (8 oz) fresh mushrooms, sliced (about 3 cups)
package (.81 oz) homestyle gravy mix
Betty Crocker™ Potato Buds™ mashed potatoes (enough for 4 servings)
Water, milk, butter and salt called for on potato mix box
In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook about 5 minutes or until browned. Reduce heat to medium; add mushrooms. Cook 8 to 12 minutes, turning occasionally, until mushrooms are tender. Remove chicken and mushrooms from skillet; drain if necessary. Cover to keep warm.
To same skillet, add gravy mix and 1 1/4 cups water. Heat to boiling over medium heat, stirring frequently with wire whisk. Return chicken and mushrooms to skillet. Reduce heat to low. Cover; cook 10 to 15 minutes or until sauce is thickened and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Meanwhile, make potatoes as directed on box, using water, milk butter and salt. Serve chicken and mushrooms with mashed potatoes.
To reduce cost in this recipe, make your own mashed potatoes.
It is cheaper to buy whole mushrooms and slice them yourself than to buy already sliced mushrooms.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.