Every once in a while I make a meal that doesn’t involve the slow cooker. When I do, I don’t regret it! As much as I love the slow cooker (or, as of lately, the pressure cooker), sometimes a meal in a skillet is just what we need. This was delicious, and quite easy. I hope you enjoy!
Chicken Thighs with Mushroom Wine Reduction
- ½ cup rice flour
- 8 boneless, skinless chicken thighs (1.5 lbs)
- Salt and pepper to taste
- 2 Tbsp olive oil
- 8 ounces cemini mushrooms, halved **
- ½ cup white wine
- ½ cup chicken broth **
- Chives, chopped
- Place the flour in a shallow bowl. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and coat with the flour (tapping off any excess). Heat the oil in a large skillet over medium-high heat. In batches, cook the chicken until browned, 4 to 5 minutes per side; transfer to a plate.
- Add the mushrooms to the skillet and cook, tossing, until browned, 4 to 6 minutes. Return the chicken to the skillet, add the wine and chicken broth, and simmer until cooked through, about 8 to 10 minutes.
- Meanwhile, bring a large saucepan of water to a boil; add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool. Serve with the chicken and top with chives.
** If you follow a low FODMAP diet, note that the mushrooms contain polyols. Also, look for a chicken broth that doesn’t contain garlic or onion. I have some listed in my blog post “Low FODMAP Cabinet Essentials”
Serving size: 2 thighs Calories: 425 Fat: 15 g Saturated fat: 4 g Carbohydrates: 19 g Sodium: 350 mg Protein: 30 g
See you soon. Thanks for stopping by. I’m off to feed a screaming baby!