Chicken Thighs and Mushrooms with Wine Sauce
Mixed Greens and Parsley Salad
Ingredients
- 2 lb boneless, skinless chicken thighs
- ½ tsp salt
- ½ tsp pepper
- 4 Tbsp butter, divided
- 2 (8-oz) pkg sliced mushrooms
- 4 cloves garlic, minced
- ¼ cup white wine (or use chicken broth)
- 1 cup chicken broth
- 1 Tbsp chopped fresh thyme (or use ½ tsp dried)
Instructions
- Sprinkle chicken with salt and pepper. Melt 2 Tbsp butter in a large skillet over medium-high heat; add chicken, in batches, and cook 3 to 4 minutes per side or until done. Remove from skillet; cover and keep warm.
- Melt 2 Tbsp butter in skillet. Add mushrooms and garlic; cook, stirring occasionally, 5 minutes. Stir in wine, scraping skillet to loosen browned bits.
- Add broth and thyme; bring to a boil, reduce heat, and simmer 5 minutes or until reduced by half. Serve sauce over chicken.
Side Dish Ingredients
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 (10-oz) pkg mixed greens
- 1 cup grape tomatoes, halved
- ⅓ cup chopped fresh parsley
Side Dish Instructions
- Whisk together oil, vinegar, and desired amount of salt and pepper in a bowl. Add remaining ingredients; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
315
|
0
|
315
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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