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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I found this recipe in a Cooking Light magazine, but changed it around just a snag. This dish reminds me of my childhood, eating cooked down chicken thighs. So yummy! If you want to elaborate on the seasoning, go ahead. We like everything spicy, but I put generic seasoning for this recipe. Ingredients:
1 teaspoon salt |
1/2 teaspoon ground nutmeg |
10 boneless skinless chicken thighs |
1/4 cup butter or 1/4 cup margarine |
1 1/3 cups dry white wine |
1 cup sliced fresh mushrooms |
1 green bell pepper, thinly sliced |
1 red bell pepper, thinly sliced |
3 green onions, chopped |
2 tablespoons chicken broth |
4 teaspoons cornstarch |
hot cooked rice |
chopped flat leaf parsley |
Directions:
1. Sprinkle salt and ground nutmeg over the chicken.
2. Melt butter in a medium-size skilet over medium heat; add chicken. Cook, turning frequently, 10 minutes or until golden.
3. Stir in wine, mushrooms, bell peppers, and green onions; bring to a boil over medium heat. Reduce heat to medium-low; cover and simmer 20 minutes or until chicken is done. Remove chicken from skillet; keep warm.
4. Whisk together broth and cornstarch until smooth; add to drippings in skillet. Cook over medium heat, stirring constantly, 1 minute or until thickened.
5. Serve over rice!
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