Sunday, October 24, 2010

Chicken in Wine Cream Sauce

I'm back! 

You missed me, right?  6 weeks ago, I gave birth to our little girl, Ava.  She has brought a lot of joy to our house... and also, a lot of work!  Having 2 children under 2 years of age (my husband seems proud of the fact and tells people we're in the 2 under 2 club) makes time management a tricky thing, to say the least. So I haven't been food blogging or trying many new recipes. I actually didn't have to do a lot of cooking right after she was born either. I am lucky to belong to a playgroup that will bring meals to a member right after they have a baby.  So, I didn't have to cook for 3 entire weeks!  As much as I love to cook, it was soooo nice to have someone bring me a complete meal so I could just enjoy my family. 

But, now I'm back in the saddle and I found a great new recipe.  And it's healthy, so you can enjoy its creamy goodness and not feel an ounce of guilt.

I got the recipe from, including photo.   I served it over brown rice.

Man, it's good to be back!


Chicken in Wine Cream Sauce
Serves 4

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  1% low-fat milk
1  cup  dry white wine
2  cups  sliced mushrooms
1/4  cup  tub-style light cream cheese

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. Add mushrooms; cover and simmer 5 minutes. 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.

Calories: 444
Fat: 14.5 grams

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