Chicken Portobello

For a quick and easy chicken dinner, top chicken thighs with a savory mixture of portobello mushrooms, onions, and sweet red wine.


4 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 21 Minutes

Nutritional Information

Calories 287
Caloriesfromfat 35 %
Fat 11.2 g
Satfat 2.5 g
Monofat 5.2 g
Polyfat 2.1 g
Protein 25 g
Carbohydrate 20.7 g
Fiber 1.4 g
Cholesterol 74 mg
Iron 2 mg
Sodium 600 mg
Calcium 52 mg


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


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.

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.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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