Chicken With Portabellas And Wine

Chicken With Portabellas And Wine
Servings: 4 Prep 10 mins Cook 30 mins


  • 1 tablespoon olive oil
  • 4 boneless chicken thighs (about 1 pound)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 6 ounce package sliced fresh portobella mushrooms
  • 1/4 tablespoon chicken broth
  • 1/4 cup dry white wine
  • 1 teaspoon dried rosemary, crumbled
  • 2 teaspoons all-purpose flour
  • 1/4 cup reduced-fat sour cream

Make It

1. Heat oil in large skillet. Season chicken with salt and pepper. Add to skillet; saute 6 minutes or until golden, turning halfway through. Remove to platter. Drain off all but 1 tablespoon drippings.

2. Place the skillet over medium heat. Add the mushrooms; saute for 5 minutes, turning over halfway through the cooking.

3. Return the chicken to the skillet along with the 1/4 cup chicken broth, the white wine and rosemary. Cover; simmer for 15 minutes or until the chicken is tender.

4. Whisk together the flour and the remaining 2 tablespoons of chicken broth in a small cup or bowl until smooth and well blended. Whisk into the skillet; cook, stirring occasionally, for 3 to 5 minutes or until sauce is thickened and bubbly. Stir in the sour cream; gently heat mixture through (do not let boil or the sauce may separate).

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 238, Fat, total (g): 16, chol. (mg): 58, carb. (g): 4, pro. (g): 18, sodium (mg): 425, Percent Daily Values are based on a 2,000 calorie diet.