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Chicken in Wine Cream Sauce Recipe | |
Chicken | |
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Ingredients:
2 teaspoons dried oregano 2 teaspoons dried basil 1 1/2 teaspoons dried rosemary 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon paprika 4 teaspoons olive oil, divided Cooking spray 8 chicken thighs, skinned (about 2 1/4 pounds) 1/3 cup all-purpose flour 2 1/4 cups milk 1 cup dry white wine 1/4 cup tub-style cream cheese 2 cups hot cooked wild rice Oregano sprigs and cranberries (optional)
Directions:
Combine first 7 ingredients and 2 teaspoons oil in a small bowl; rub over chicken. Heat 2 teaspoons oil in a large skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan; set aside.Place flour in a bowl; gradually add milk and wine, stirring with a whisk until blended. Add to skillet, scraping pan to loosen browned bits; bring to a simmer. Return chicken to pan; cover, reduce heat, and simmer 30 minutes or until chicken is done. Remove chicken from pan; cover and set aside. Add cheese to skillet; cook 5 minutes or until cheese melts, stirring constantly with a whisk. Place 1/2 cup rice on each of 4 plates. Top each with 2 chicken thighs and 1 cup sauce. Garnish with oregano sprigs and cranberries, if desired. Yield: 4 servings. | |