Chicken thighs in Mushroom Sauce
Preheat oven to 400F.
Season both sides of thighs with salt & pepper, 1 teaspoon thyme, & 1 teaspoon rosemary.
In large oven going skillet heat oil over medium heat. Add thighs skin side down and cook 5-7 minutes until browned on that side.
Turn thighs over, transfer to oven, and bake 15-20 minutes until done (170F).
Remove thighs from skillet, cover, & set aside. In the same skillet, cook mushrooms over medium high heat for 4 minutes. Add 1 tablespoon flour and stir to coat. Whisk in chicken broth, wine, and mustard. Cook and stir until thick and bubbling. Cook 1 more minute and then remove from stove. Add remaining thyme & rosemary. Serve mushroom and sauce over chicken.
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Serving Size: 1 Serving (311g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 163 | ||
Calories from Fat: 92 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 47.9mg | 15 % | |
Sodium 425.8mg | 15 % | |
Potassium 458.9mg | 12 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 1.6g | ||
Protein 13.1g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 163
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