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Chicken in Wine Cream Sauce

HOWARD L. PUCKETT
Yield 4 servings

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

Nutrition Information

  • calories 444
  • caloriesfromfat 29 %
  • fat 14.5 g
  • satfat 4.4 g
  • monofat 6.2 g
  • polyfat 2.2 g
  • protein 39.1 g
  • carbohydrate 39 g
  • fiber 2.5 g
  • cholesterol 128 mg
  • iron 4 mg
  • sodium 568 mg
  • calcium 246 mg

How to Make It

  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.

  2. 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.