Chicken in Wine Cream Sauce

Chicken in Wine Cream Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    teaspoons dried oregano

  • 2

    teaspoons dried basil

  • teaspoons dried rosemary

  • 1

    teaspoon garlic powder

  • ½

    teaspoon salt

  • ½

    teaspoon pepper

  • ¼

    teaspoon paprika

  • 4

    teaspoons olive oil divided

  • Cooking spray

  • pounds chicken thighs (about 8 chicken thighs) skinned

  • cup all-purpose flour

  • cups 1% low-fat milk

  • 1

    cup dry white wine

  • 2

    cups sliced mushrooms

  • ¼

    cup tub-style light cream cheese

  • 2

    cups hot cooked wild rice

  • Oregano sprigs and cranberries (optional)

Directions

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. 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.


Nutrition

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