Thursday, June 5, 2008

Chicken in Wine Cream Sauce

I made this. I didn't have milk. So it will have to be a do-over. However the spice rub was really good. And I subbed water and sourcream for the milk. I'm not sure about that.

And I made the rice...correctly. So it bums me out we didn't have milk. I was well on my way.

Chicken in Wine Cream Sauce

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)

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.
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.

Yield: 4 servings

CALORIES 444 (29% from fat); FAT 14.5g (sat 4.4g,mono 6.2g,poly 2.2g); PROTEIN 39.1g; CHOLESTEROL 128mg; CALCIUM 246mg; SODIUM 568mg; FIBER 2.5g; IRON 4mg; CARBOHYDRATE 39g

Cooking Light, NOVEMBER 1997

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