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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For a quick and easy chicken dinner, top chicken thighs with a savory mixture of portobello mushrooms, onions, and sweet red wine. Ingredients:
1 tablespoon olive oil, divided |
1 (6-ounce) package portobello mushroom caps, coarsely chopped |
1 (16-ounce) package frozen pearl onions, thawed |
3/4 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
1 (16-ounce) package skinless, boneless chicken thighs, each cut into thirds |
1 tablespoon all-purpose flour |
cooking spray |
1/4 cup port or other sweet red wine |
1/2 cup fat-free, less-sodium chicken broth |
1 tablespoon chopped fresh thyme |
Directions:
1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and onions; cook 8 minutes or until lightly browned and liquid is absorbed, stirring frequently. Sprinkle with 1/4 teaspoon each of salt and pepper. Transfer mushroom mixture to a plate.
2. Sprinkle chicken pieces with flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss lightly, and coat with cooking spray. Add remaining 2 teaspoons oil to pan; add chicken, and cook 3 minutes on each side or until browned on each side. Push chicken to one side of pan, and add wine; cook 2 minutes or until liquid evaporates, scraping pan to loosen browned bits. Return mushroom mixture to pan; add broth. Cover, reduce heat, and simmer 5 minutes or until chicken is done. Stir in thyme.
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