Bistro-Style Chicken with Wild Mushrooms and Madeira

Ingredients

• 2 tablespoons butter divided
• 1 cup less-sodium chicken broth fat-free
• 0.3 cup parsley fresh chopped
• 0.5 cup milk 1% low-fat
• 0.5 cup madeira wine dry
• 8 ounces mushrooms such as cremini, shiitake, oyster, and button sliced
• 0.1 teaspoon nutmeg whole grated
• 0.5 teaspoon pepper divided
• 2 pounds potatoes red halved
• 0.5 teaspoon salt divided
• 1.5 pounds chicken thighs boneless skinless

Equipment

• frying pan
• sauce pan
• oven
• roasting pan
• potato masher
• aluminum foil

Directions

1. Preheat oven to 35
2. Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, and grated nutmeg.
3. Place chicken in a shallow roasting pan coated with cooking spray; cover with foil.
4. Bake chicken, covered, at 350 for 30 minutes. Turn chicken over; bake, uncovered, an additional 30 minutes or until chicken is done.
5. Remove chicken to a serving platter, reserving 1 tablespoon of pan drippings. Keep chicken warm.
6. Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 15 minutes or until very tender.
7. Drain. Return potatoes to pan; add milk, 1 tablespoon butter, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; mash with a potato masher to desired consistency.
8. Heat reserved pan drippings in a large skillet over medium heat.
9. Add mushrooms to pan; cook 3 minutes or until moisture evaporates, stirring constantly. Stir in broth and wine, scraping pan to loosen browned bits; cook 5 minutes, stirring frequently.
10. Remove from heat; stir in remaining 1 tablespoon butter.
11. Drizzle gravy over chicken; sprinkle with parsley.
12. Serve with potatoes.