Smothered Chicken Thighs

Winter weather calls for comfort food. This chicken recipe has become my go to quick and easy dish that tastes like a gourmet meal. I usually serve it with mashed potatoes, steamed carrots, and a green vegetable. Also, if I have some mushrooms on hand, I like to slice about a half cup and brown in a small skillet with a little butter and add to gravy mixture before placing the chicken on top.

Smothered Chicken Thighs

4 skinless chicken thighs
1 tsp. salt
1/2 tsp. ground pepper
1 T butter
1 T olive oil
1/4 cup white wine (or chicken broth)
2 T Dijon mustard
1 tablespoon flour
1/2 cup chicken broth
1 medium onion, thinly sliced
6 garlic cloves, smashed
2 tsp. dried sage leaves
1/4 cup cream or milk

Salt and pepper both sides of chicken. In a large skillet, heat butter and oil over medium heat. Brown chicken for about 10 minutes, turning half way through. Remove to plate. Add wine (or broth) to skillet and cook to reduce. Whisk in mustard, flour, and chicken broth. Add onion, garlic, and sage. Stir in cream (or milk).

Place chicken on top of onion mixture. Cover with lid and simmer on low for 25-30 minutes.

Nutritional Information
Yield: 4 servings; Serving size: 1 chicken breast
Calories: 258; Fat: 16g; Carbohydrates: 7g; Protein: 21g; Sodium: 902mg