Wine-Glazed Chicken

Submitted by ArtofAimee

"I found this recipe in a Cooking Light magazine, but changed it around just a snag. This dish reminds me of my childhood, eating cooked down chicken thighs. So yummy! If you want to elaborate on the seasoning, go ahead. We like everything spicy, but I put generic seasoning for this recipe."

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 teaspoon salt
• 1⁄2 teaspoon ground nutmeg
• 10 boneless skinless chicken thighs
• 1⁄4 cup butter or 1/4 cup margarine
• 1 1⁄3 cups dry white wine
• 1 cup sliced fresh mushrooms
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 green onions, chopped
• 2 tablespoons chicken broth
• 4 teaspoons cornstarch
• hot cooked rice

• Garnish

• chopped flat leaf parsley

directions

1. Sprinkle salt and ground nutmeg over the chicken.
2. Melt butter in a medium-size skilet over medium heat; add chicken. Cook, turning frequently, 10 minutes or until golden.
3. Stir in wine, mushrooms, bell peppers, and green onions; bring to a boil over medium heat. Reduce heat to medium-low; cover and simmer 20 minutes or until chicken is done. Remove chicken from skillet; keep warm.
4. Whisk together broth and cornstarch until smooth; add to drippings in skillet. Cook over medium heat, stirring constantly, 1 minute or until thickened.
5. Serve over rice!