Vegetable-stuffed Chicken Thighs with Creamy Mushroom Sauce

• 8 boneless skinless chicken thighs
• 1/4 tsp each salt and pepper
• 1 each small zucchini and green onion, cut in thin strips
• Half sweet red pepper, cut in thin strips
• 1 tbsp vegetable oil
• 3 cups sliced mushrooms
• 1 onion, chopped
• 2 tsp chopped fresh sage
• 2 tbsp all purpose flour
• 1 can (385 ml) 2% evaporated milk
• 2 tbsp chopped fresh parsley

Place Chicken thighs, smooth side down, on work surface: sprinkle with pinch each of the salt and pepper, In bowl, toss together zucchini, green onion and red pepper; arrange one-eighth of the mixture along one end of each thigh , 1 inch from edge. Roll up and secure each with toothpick.

In skillet, heat oil over medium-high heat; brown chicken all over. Remove from pan and set aside.

In same skillet, cook mushrooms, onion sage and remaining salt and pepper over medium heat until liquid from mushrooms evaporates, about 10 minutes. Sprinkle with flour; cook, stirring, for 1 minutes. Stir in evaporated milk; cook stirring until thick enough to coat back of spoon, about 5 minutes.

Return chicken to pan; cover and cook turning once, until juices run clear when thigh is pierced. about 20 minutes. Sprinkle with parsley. Makes 4 servings/