Our Skillet Fried Chicken, Baby Bok Choy, Wild Mushroom Sauté is a delicious new recipe. Lightly battered chicken thighs are pan fried in a cast iron skillet and simmered down in a creamy wild mushroom sauce. We serve this delicious dish with sautéed baby bok choy.
Trays are oven and microwave friendly. Remove Condiments and Sauce containers.
Microwave: Remove sleeve, lift the corner of film, place on microwave plate, microwave for 2 minutes or until hot, cut film away from corner edge with knife, and remove. Let stand for 2 minutes. Based on a 1100 watt microwave oven. DO NOT LIFT TRAY, LIFT ON MICROWAVABLE PLATE
Oven: Remove sleeve, cut film away from corner edge with knife, and remove. Place on oven sheet pan. Heat on 350 degrees for 20 - 25 minutes until hot. Heat to 165 degrees. Remove tray on pan DO NOT ATTEMPT TO LIFT TRAY BY ITSELF. LIFT TRAY ON MICROWAVABLE PLATE OR OVEN SAFE PAN. USE HOT PADS TO REMOVE.
Chicken thighs, gluten free flour, baby bok choy, wild mushrooms sauce (Vegetable Stock (Water, Onion, Carrot, Celery, Salt), Mushrooms (Portabella, Shiitake, Oyster, Porcini), Heavy Cream, Onions, Corn Starch, Sherry Wine, Contains 2% or less of: Butter (Cream, Salt), Garlic, Thyme, Salt and Spice), shallots, garlic, house seasonings, cream, parmesan cheese, chicken broth
Food Allergy Notice: Though best practices are used when preparing meals, our kitchen environment does contain nuts and gluten so we cannot guarantee the complete absence of allergens. Nutrition excludes sauces and brines.