Chicken Portobello

• 1 tablespoon olive oil, divided
• 1 (6-ounce) package portobello mushroom caps, coarsely chopped
• 1 (16-ounce) package frozen pearl onions, thawed
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 (16-ounce) package skinless, boneless chicken thighs, each cut into thirds
• 1 tablespoon all-purpose flour
• Cooking spray
• 1/4 cup port or other sweet red wine
• 1/2 cup fat-free, less-sodium chicken broth
• 1 tablespoon chopped fresh thyme

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and onions; cook 8 minutes or until lightly browned and liquid is absorbed, stirring frequently. Sprinkle with 1/4 teaspoon each of salt and pepper. Transfer mushroom mixture to a plate.
2. Sprinkle chicken pieces with flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss lightly, and coat with cooking spray. Add remaining 2 teaspoons oil to pan; add chicken, and cook 3 minutes on each side or until browned on each side. Push chicken to one side of pan, and add wine; cook 2 minutes or until liquid evaporates, scraping pan to loosen browned bits. Return mushroom mixture to pan; add broth. Cover, reduce heat, and simmer 5 minutes or until chicken is done. Stir in thyme.

olive oil, portobello mushroom caps, pearl onions, salt, black pepper, chicken thighs, flour, cooking spray, port, chicken broth, thyme

Taken from www.myrecipes.com/recipe/chicken-portobello (may not work)