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
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
-
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.
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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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