Chicken in Wine Cream Sauce

HOWARD L. PUCKETT

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 444
  • Calories from fat: 29%
  • Fat: 14.5g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 2.2g
  • Protein: 39.1g
  • Carbohydrate: 39g
  • Fiber: 2.5g
  • Cholesterol: 128mg
  • Iron: 4mg
  • Sodium: 568mg
  • Calcium: 246mg

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)

Preparation

  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.
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