- 5 boneless, skinless chicken thighs, or more to taste
- salt and ground black pepper to taste
- 5 tablespoons all-purpose flour, divided, or more as needed
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 2 tablespoons minced garlic
- 1 cup white wine
- 2 cups chicken broth
- 1 cup sliced fresh mushrooms
- 3 tablespoons chopped fresh parsley
- 3 tablespoons cold butter
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken with salt and pepper. Coat with 1/4 cup flour.
- Heat oil and 1 tablespoon butter in an ovenproof skillet over medium-high heat. Add chicken and saute until lightly browned on both sides, about 5 minutes. Add garlic; saute until fragrant, about 30 seconds.
- Pour wine into skillet and bring to a boil, scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Simmer until wine has reduced by half, about 5 minutes. Add broth, mushrooms, and parsley. Remove from heat.
- Divide remaining butter into 3 pieces; coat with the remaining flour and add to skillet. Season with salt and pepper and place skillet in oven.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
05/12/2018
recipepes.com
Baked Chicken Scampi, recipe
PT15M
PT1H
5
455 calories