Name: Wine-Glazed Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving(s)
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; chopped flat leaf parsley

Recipe by ArtofAimee

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Wine-Glazed Chicken created 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
Serves:
Units:

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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

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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RECIPE MADE WITH LOVE BY

@ArtofAimee

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@ArtofAimee

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"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."

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photo by ArtofAimee

11/11/2008

Reply
creation by ArtofAimee

10/21/2008

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.