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Skillet Chicken Thighs
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PrintIngredients
¼ cup flour
½ teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground black pepper
8 boneless, skinless chicken thighs
2 tablespoons butter
2 medium carrots, peeled and sliced
1 medium onion, chopped
2 celery ribs, sliced
1 (10 ¾ ounce) can cream of chicken soup
1 cup water
Cooked egg noodles or rice
Directions
1. Combine the flour, sage, thyme, salt and pepper. Lightly coat the chicken in the flour mixture.
2. In a large skillet over medium heat, melt the butter and cook chicken 10 minutes until browned on both sides. Remove to a plate.
3. Add carrots, onion and celery to the skillet and sauté for 7 to 8 minutes until softened. Stir in the soup and water, scrapping up the brown bits form the bottom of the skillet. Add the chicken back to the skillet, cover and simmer 10 to 12 minutes until the chicken is fork tender. Serve with noodles or rice.
photo by thomas pix