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Chicken Portobello

Prep time 6 mins
Cook time 21 mins
Yield 4 servings (serving size: 1 1/2 cups)
For a quick and easy chicken dinner, top chicken thighs with a savory mixture of portobello mushrooms, onions, and sweet red wine.


  • 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

Nutrition 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

How to Make It

  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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