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Prep 15min
Total1hr15min
Servings4
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Ingredients
2
tablespoons olive oil
4
medium green onions, sliced (1/4 cup)
2
tablespoons chopped fresh rosemary leaves
2
tablespoons chopped fresh parsley
2
teaspoons chopped fresh thyme leaves
2
cloves garlic, finely chopped
1
red jalapeño chili, seeded and finely chopped
6
boneless, skinless chicken thighs or 4 chicken breast halves (about 1 1/4 pounds)
1
cup sliced shiitake or regular white mushrooms (3 ounces)
1
cup dry white wine or chicken broth
1
tablespoon balsamic vinegar
1
tablespoon currants
1/2
teaspoon salt
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Steps
1
Heat oil in 12-inch skillet over medium heat. Cook onions, rosemary, parsley, thyme, garlic and chili in oil 5 minutes, stirring frequently.
2
Add chicken to skillet. Cook about 15 minutes, turning occasionally, until chicken is brown. Add mushrooms, 1/2 cup of the wine and the vinegar. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until about half of the liquid has evaporated.
3
Pour remaining 1/2 cup wine over chicken; sprinkle with currants and salt. Cover and simmer about 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Uncover and cook 5 minutes longer to crisp chicken.
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Nutrition Facts
Serving Size:1 Serving
Calories
260
Calories from Fat
90
Total Fat
10g
Saturated Fat
2g
Cholesterol
85mg
Sodium
380mg
Total Carbohydrate
6g
Dietary Fiber
1g
Protein
32g
% Daily Value*:
Iron
12%
12%
Exchanges:
1 Vegetable; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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