Chicken in Wine Cream Sauce

By Lv2Cook

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
• 2 1/4 pounds chicken thighs (about 8 chicken thighs) skinned
• 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)

Details

Servings 1

Preparation

Step 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.

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.