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

Recipe by Oxmoor House January 2003


Recipe Summary test

6 mins
21 mins
27 mins
4 servings (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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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Nutrition Facts

287 calories; calories from fat 35%; fat 11.2g; saturated fat 2.5g; mono fat 5.2g; poly fat 2.1g; protein 25g; carbohydrates 20.7g; fiber 1.4g; cholesterol 74mg; iron 2mg; sodium 600mg; calcium 52mg.