Chicken in Wine Cream Sauce

Ingredients

• 2.3 pounds chicken thighs 
• 2 cups rice wild hot cooked
• 2 teaspoons basil dried
• 1.5 teaspoons rosemary dried
• 1 cup cooking wine dry white
• 0.3 cup flour all-purpose
• 1 teaspoon garlic powder 
• 0.3 cup cream cheese light tub-style
• 2.3 cups milk 1% low-fat
• 2 cups mushrooms sliced
• 4 teaspoons olive oil divided
• 2 teaspoons oregano dried
• 0.3 teaspoon paprika 
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine first 7 ingredients and 2 teaspoons oil in a small bowl; rub over chicken.
2. Heat 2 teaspoons oil in a large skillet coated with cooking spray over medium-high heat.
3. Add chicken; cook 5 minutes on each side or until browned.
4. Remove chicken from pan; set aside.
5. Place flour in a bowl; gradually add milk and wine, stirring with a whisk until blended.
6. 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.
7. Add mushrooms; cover and simmer 5 minutes.
8. Remove chicken from pan; cover and set aside.
9. Add cheese to skillet; cook 5 minutes or until cheese melts, stirring constantly with a whisk.
10. Place 1/2 cup rice on each of 4 plates. Top each with 2 chicken thighs and 1 cup sauce.
11. Garnish with oregano sprigs and cranberries, if desired.