Chicken in Wine Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons dried oregano |
2 teaspoons dried basil |
1 1/2 teaspoons dried rosemary |
1 teaspoon garlic powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon paprika |
4 teaspoons olive oil, divided |
cooking spray |
8 chicken thighs, skinned (about 2 1/4 pounds) |
1/3 cup all-purpose flour |
2 1/4 cups 1% low-fat milk |
1 cup dry white wine |
2 cups sliced mushrooms |
1/4 cup tub-style light cream cheese |
2 cups hot cooked wild rice |
oregano sprigs and cranberries (optional) |
Directions:
1. Combine first 7 ingredients and 2 teaspoons oil in a small bowl; rub over chicken. Heat 2 teaspoons oil in a large skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan; set aside.
2. Place flour in a bowl; gradually add milk and wine, stirring with a whisk until blended. Add to skillet, scraping pan to loosen browned bits; bring to a simmer. Return chicken to pan; cover, reduce heat, and simmer 30 minutes or until chicken is done. Add mushrooms; cover and simmer 5 minutes. Remove chicken from pan; cover and set aside. Add cheese to skillet; cook 5 minutes or until cheese melts, stirring constantly with a whisk. Place 1/2 cup rice on each of 4 plates. Top each with 2 chicken thighs and 1 cup sauce. Garnish with oregano sprigs and cranberries, if desired.
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