Chicken in Wine Cream Sauce

[lanie]

Does anybody have the Chicken in Wine Cream sauce mentioned so many times - I CANNOT find it - I keep coming across mentioning it - but never the recipe - please and thank you

[Zinnia]

Is it the "Chicken in White Wine Sauce" recipe from the April 1999 issue of CL? http://www.cookinglight.com/bbs/smile.gif Zinnia

[lanie]

Thank you Grace - does that ever look good! http://www.cookinglight.com/bbs/smile.gif

[Grace]

Hi,

Here is the recipe. It is definitely one of the favorites in our house too. It smells sooo good when it's cooking! Enjoy

CookWare(tm) from Cooking Light(r)

Chicken in Wine Cream Sauce

SOURCE: Cooking Light YEAR: Nov/Dec 1997 PAGE: 162

INGREDIENTS FOR 4 SERVINGS:
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
2 cups hot cooked wild rice
Oregano sprigs and cranberries (optional)

INSTRUCTIONS:
1. 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.

2. 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. Top each with 2 chicken thighs and 1 cup sauce. Garnish with
oregano sprigs and cranberries, if desired. Yield: 4 servings.

NUTRITIONAL INFORMATION:
CALORIES 444 (29% from fat); FAT 14.5g (sat 4.4g, mono 6.2g, poly 2.2g);
PROTEIN 39.1g; CARB 39g; FIBER 2.5g; CHOL 128mg; IRON 4mg; SODIUM 568mg; CALC
246mg

[ElinorC]

I just tried this recipe and it is really great. My husband loved it and said that it definitely would be a favorite. I loved the seasoning -- the herb taste was terrific.

[sneezles]

lanie
When I make this recipe I use boneless breasts instead of the thighs. I've made it quite a few times and even my picky eaters love it!

[RunnerKim]

I also just tried this recipe (using skinless, boneless breasts) and really enjoyed it! Definitely will go on our "regular" list.

Kim

[karen w]

I also just made this for this first time, and used boneless breasts instead of thighs. Since the recipe serves 4(2 thighs per serving), I substituted 4 boneless breasts. It was delicious( a definite repeater), but I think there was way too much sauce for 4 servings. I think next time I'd use 6 or 8 breasts, and perhaps increase the spice mix a little.

[Lchiles]

I tried this recipe last night and thought it was good, but not great. The sauce seemed to be a little on the bland side. Enjoyed the spices on the chicken, nice flavor. Maybe with a little tweaking this could be a repeater for us. LaurieC

[RUSTYSMOM]

Well I finally got around to making this recipe tonight. It was good but I have to say not as good as I expected. I think it needs a tad more spice - however I have no idea what kind. I will likely make it again - maybe I just did something wrong. It was certainly easy to prepare.

p.s I also agree that it made ALOT of sauce.