|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||39%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These budget-friendly chicken thighs make a tasty topping for hot cooked rice, noodles, or pasta. The dish calls for chicken thighs, but feel free to use boneless chicken breasts for a lighter meal.
Garlic and parsley are the simple seasonings in the mushroom sauce. Don't let the richness of the sauce deceive you. Chicken stock, dry white wine, and cream or half-and-half are the sauce components, making it lighter than it tastes.
- 1 1/2 pounds boneless chicken thighs
- Salt and pepper or seasoning blend for chicken
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- 1 clove garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/3 cup dry white wine, such as chardonnay
- 1/2 cup cream or half-and-half
- 1 to 2 tablespoons fresh chopped parsley
Sprinkle chicken thighs with seasonings.
In a large skillet or sauté pan over medium heat, heat the oil and butter.
Add chicken and cook, turning, until browned. Remove to a plate and set aside.
Add mushrooms to the skillet and cook, stirring, until mushrooms are tender and browned.
Add the garlic and cook for 1 minute longer. Stir in flour until blended. Stir in chicken broth and wine until blended.
Add chicken back to the skillet, cover, reduce heat to low, and cook for 20 to 30 minutes, or until chicken is cooked through and tender.
Stir in the cream and parsley and heat through.
Serve with rice or potatoes.