Bistro-Style Chicken With Wild Mushrooms And Madeira

• 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/8 teaspoon grated whole nutmeg
• Cooking spray
• 2 pounds red potatoes, halved
• 1/2 cup 1% low-fat milk
• 2 tablespoons butter, divided
• 8 ounces sliced mushrooms, such as cremini, shiitake, oyster, and button
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup Madeira wine or dry sherry
• 1/4 cup chopped fresh parsley

1. Preheat oven to 350u0b0.
2. Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, and grated nutmeg. Place chicken in a shallow roasting pan coated with cooking spray; cover with foil. Bake chicken, covered, at 350u0b0 for 30 minutes. Turn chicken over; bake, uncovered, an additional 30 minutes or until chicken is done. Remove chicken to a serving platter, reserving 1 tablespoon of pan drippings. Keep chicken warm.
3. Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Return potatoes to pan; add milk, 1 tablespoon butter, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; mash with a potato masher to desired consistency.
4. Heat reserved pan drippings in a large skillet over medium heat. Add mushrooms to pan; cook 3 minutes or until moisture evaporates, stirring constantly. Stir in broth and wine, scraping pan to loosen browned bits; cook 5 minutes, stirring frequently. Remove from heat; stir in remaining 1 tablespoon butter. Drizzle gravy over chicken; sprinkle with parsley. Serve with potatoes.

skinless, salt, pepper, nutmeg, cooking spray, red potatoes, milk, butter, mushrooms, chicken broth, madeira wine, parsley

Taken from www.myrecipes.com/recipe/bistro-style-chicken-with-wild-mushrooms-madeira (may not work)