Chicken With Portabellas And Wine

Makes 4
Prep 10 m
Cook 30 m



  1. 1 of 4 Heat oil in large skillet. Season chicken with salt and pepper. Add to skillet; saute 6 minutes or until golden, turning halfway through. Remove to platter. Drain off all but 1 tablespoon drippings.
  2. 2 of 4 Place the skillet over medium heat. Add the mushrooms; saute for 5 minutes, turning over halfway through the cooking.
  3. 3 of 4 Return the chicken to the skillet along with the 1/4 cup chicken broth, the white wine and rosemary. Cover; simmer for 15 minutes or until the chicken is tender.
  4. 4 of 4 Whisk together the flour and the remaining 2 tablespoons of chicken broth in a small cup or bowl until smooth and well blended. Whisk into the skillet; cook, stirring occasionally, for 3 to 5 minutes or until sauce is thickened and bubbly. Stir in the sour cream; gently heat mixture through (do not let boil or the sauce may separate).
Nutrition Information for Chicken With Portabellas And Wine
Servings Per Recipe: 4
Per Serving: 58 mg chol., 4 g carb., 16 g Fat, total, 238 kcal cal., 18 g pro., 425 mg sodium
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Printed from 07/19/2019