Chicken Portobello

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

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 35%
  • Fat: 11.2g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 2.1g
  • Protein: 25g
  • Carbohydrate: 20.7g
  • Fiber: 1.4g
  • Cholesterol: 74mg
  • Iron: 2mg
  • Sodium: 600mg
  • Calcium: 52mg

Ingredients

  • 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

Preparation

  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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