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.
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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@att.net
Chicken in Wine Cream Sauce