Chicken with Savory Sauce

Prep 15 min
Total 1 hr 15 min
Servings 4

Enjoy chicken in a new way – a sweet and peppery array of flavors; herbs, mushrooms, currants wine and vinegar, all go into making this dish a superb entrée’ for your dinner!

By Betty Crocker Kitchens

Updated August 3, 2010

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

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.