Wine-Glazed Chicken
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.
INGREDIENTS
Nutrition- 1teaspoon salt
- 1⁄2teaspoon ground nutmeg
- 1 1⁄3cups dry white wine
- 1cup sliced fresh mushrooms
- 1
- 1
- 3
- 2tablespoons chicken broth
- 4teaspoons cornstarch
- hot cooked rice
Garnish
- chopped flat leaf parsley
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DIRECTIONS
- 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!
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