Chicken Portobello

Ingredients

• 0.5 teaspoon pepper black divided
• 0.5 cup less-sodium chicken broth fat-free
• 1 tablespoon flour all-purpose
• 1 tablespoon thyme leaves fresh chopped
• 1 tablespoon olive oil divided
• 16 ounce pearl onions frozen thawed
• 0.3 cup port sweet
• 6 ounce portobello mushroom caps coarsely chopped
• 0.8 teaspoon salt divided
• 16 ounce chicken thighs boneless skinless cut into thirds

Equipment

• frying pan

Directions

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
2. Add mushrooms and onions; cook 8 minutes or until lightly browned and liquid is absorbed, stirring frequently.
3. Sprinkle with 1/4 teaspoon each of salt and pepper.
4. Transfer mushroom mixture to a plate.
5. Sprinkle chicken pieces with flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss lightly, and coat with cooking spray.
6. Add remaining 2 teaspoons oil to pan; add chicken, and cook 3 minutes on each side or until browned on each side. Push chicken to one side of pan, and add wine; cook 2 minutes or until liquid evaporates, scraping pan to loosen browned bits. Return mushroom mixture to pan; add broth. Cover, reduce heat, and simmer 5 minutes or until chicken is done. Stir in thyme.