Chicken In Wine Cream Sauce

• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 1/2 teaspoons dried rosemary
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon paprika
• 4 teaspoons olive oil, divided
• Cooking spray
• 8 chicken thighs, skinned (about 2 1/4 pounds)
• 1/3 cup all-purpose flour
• 2 1/4 cups 1% low-fat milk
• 1 cup dry white wine
• 2 cups sliced mushrooms
• 1/4 cup tub-style light cream cheese
• 2 cups hot cooked wild rice
• Oregano sprigs and cranberries (optional)

1. Combine first 7 ingredients and 2 teaspoons oil in a small bowl; rub over chicken. Heat 2 teaspoons oil in a large skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan; set aside.
2. Place flour in a bowl; gradually add milk and wine, stirring with a whisk until blended. Add to skillet, scraping pan to loosen browned bits; bring to a simmer. Return chicken to pan; cover, reduce heat, and simmer 30 minutes or until chicken is done. Add mushrooms; cover and simmer 5 minutes. Remove chicken from pan; cover and set aside. Add cheese to skillet; cook 5 minutes or until cheese melts, stirring constantly with a whisk. Place 1/2 cup rice on each of 4 plates. Top each with 2 chicken thighs and 1 cup sauce. Garnish with oregano sprigs and cranberries, if desired.

oregano, basil, rosemary, garlic, salt, pepper, paprika, olive oil, cooking spray, chicken, flour, milk, white wine, mushrooms, cream cheese, hot cooked, oregano

Taken from www.myrecipes.com/recipe/chicken-wine-cream-sauce (may not work)