8 Chicken thighs, skin on

1/4 tsp. kosher salt

1/8 tsp. black pepper

2 Tbsp. snipped fresh rosemary

2 Tbsp. snipped fresh thyme

1 Tbsp. extra virgin olive oil

8 oz. cremini or button mushrooms, halved

1 Tbsp. all-purpose flour

1 cup chicken broth

1/2 cup dry white wine

2 Tbsp. Dijon mustard


  1. Preheat oven to 400 F. Season chicken on both sides with salt, pepper, 1 Tbsp. of rosemary, and 1 Tbsp. of thyme. In a large oven-going skillet heat olive oil over medium heat. Add chicken, skin sides down; cook 5 to 7 minutes until browned on one side. Turn chicken pieces over and place skillet in oven. Bake 15-20 minutes or until done (170 F).
  2. Remove chicken from skillet; set aside and cover to keep warm. In the same skillet cook and stir mushrooms over medium-high heat 4 minutes. Add flour to skillet, stirring to coat. Stir in chicken broth, wine, and mustard. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Remove skillet from heat. Add remaining rosemary, thyme, and the parsley. Serve mushrooms and sauce over chicken. Makes 4 servings.

Each serving contains:

246 Calories

9 grams of fat

131 mg of cholesterol

647 mg sodium

5 g carbohydrates

1 g fiber

29 g protein