Crispy Chicken with White Wine Pan Sauce - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by The Good Housekeeping Test Kitchen
Nothing beats chicken browned to perfection.
Ingredients
- 2 tsp. olive oil
- 2 1/2 lb. chicken thighs
- 1/2 tsp. salt
- 2 medium shallots
- 2/3 c. white wine
- 1/4 tsp. dried rosemary
- 1/4 tsp. dried salt
- 3 tbsp. low-fat sour cream
- 1/2 c. chicken broth
- snipped chives
Instructions
- In 12-inch skillet, heat 2 teaspoons olive oil on medium to high heat.
- Season 2 1/2 pounds chicken thighs with 1 ⁄2 teaspoon salt.
- Cook, skin sides down, 6 to 8 minutes or until browned; transfer to foil-lined baking sheet, skin sides up.
- Bake in 450 degree F oven 15 minutes or until cooked through (165 °F).
- To same skillet on medium, add 2 medium shallots, chopped. Cook 2 minutes.
- Add 2 ⁄3 cups white wine and 1 ⁄4 teaspoon each dried rosemary and salt. Simmer 2 minutes, scraping up browned bits.
- Whisk in 3 tablespoons low-fat sour cream and 1 ⁄2 cup chicken broth.
- Serve chicken with sauce; garnish with snipped chives.
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