Chicken With Mushrooms And Rosemary

• 1 teaspoon olive oil
• 1/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 6 chicken thighs (about 2 pounds), skinned
• 1 1/2 cups vertically sliced onion (1 medium)
• 1 (6-ounce) package baby portobello mushrooms, sliced (about 3 1/4 cups)
• 1 (3.2-ounce) package fresh shiitake mushrooms, sliced (about 2 3/4 cups)
• 2 tablespoons all-purpose flour
• 2 cups fat-free, less-sodium chicken broth
• 1/4 cup dry white wine or fat-free, less-sodium chicken broth
• 1 tablespoon chopped fresh rosemary

1. Preheat oven to 350u0b0.
2. Heat oil in a large ovenproof Dutch oven over medium-high heat. Sprinkle 1/8 teaspoon salt and 1/4 teaspoon pepper evenly over chicken. Add chicken to pan; cook 5 minutes on each side or until browned. Remove from pan; set aside. Add onion and mushrooms to pan, and saute 5 minutes or until liquid evaporates. Add flour, and cook 1 minute, stirring constantly. Gradually stir in remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, broth, wine, and rosemary. Bring to a boil, scraping pan to loosen browned bits. Return chicken to pan.
3. Cover and bake at 350u0b0 for 30 minutes or until chicken is done. Remove chicken from pan; keep warm. Place pan over medium-high heat; cook 7 minutes or until mushroom sauce is slightly thick, stirring occasionally.

olive oil, salt, black pepper, chicken, onion, baby portobello mushrooms, shiitake mushrooms, flour, chicken broth, white wine, rosemary

Taken from www.myrecipes.com/recipe/chicken-with-mushrooms-rosemary (may not work)