Chicken Portobello

Name: Chicken Portobello
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

11 ingredients

2 steps

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

Directions

1

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.
2

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.