Prep 10 mins
Cook 35 mins
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.
- 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
- chopped flat leaf parsley
- Sprinkle salt and ground nutmeg over the chicken.
- Melt butter in a medium-size skilet over medium heat; add chicken. Cook, turning frequently, 10 minutes or until golden.
- 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.
- Whisk together broth and cornstarch until smooth; add to drippings in skillet. Cook over medium heat, stirring constantly, 1 minute or until thickened.
- Serve over rice!