Chicken With Portobello Mushrooms
4 chicken thighs (Or substitute turkey legs/thighs)
l/2 tsp salt
l/4 t pepper
l tbsp olive oil
l tsp dried rosemary
2 tsp nut flour
l/4 cup yogurt
l pkg. 6 oz. sliced fresh portobellos
l/4 cup plus 2 tbs chicken broth (I use the juice from cooked vegetables
since I cannot eat chicken)
l/4 cup dry white wine
Season thighs with s & p. Heat oil in a
large skillt over medium high heat. Saute thighs 3 mins per side or until
golden. Transfer to a plate.
Drain all but l tbs dripings. Add mushrooms to skillet & saute 5 mins. Add chicken, l/4 cup broth, wine & rosemary. Cover. Simmer l5 mins. Whisk flour & remaining 2 tbs broth in a small bowl. Shisk into skillet.
Cook stirring 4 mins or until thickened & bubbly. Lower heat, stir in yogurt & gently heat tthrough (do not let boil).