In a Dutch Oven
Chicken with Shiitake Mushrooms & Thyme
2 tablespoons all-purpose flour
½ teaspoon salt
¼ +⅛ teaspoon black pepper
4 (½-pound) bone-in chicken breasts, skinned
1 tablespoon olive oil
2 red onions, thinly sliced
1 large garlic clove, minced
½ pound shiitake mushrooms, stemmed and caps thinly sliced
1 cup reduced-sodium chicken broth
½ cup dry red wine
½ teaspoon dried thyme
2 tablespoons chopped fresh flat-leaf parsley
2 cups hot cooked yolk-free whole wheat noodles
1 Mix together flour, ¼ teaspoon of salt, and ¼ teaspoon of pepper on sheet of wax paper; sprinkle all over chicken.
2 Heat oil in medium Dutch oven over medium heat. Add chicken and cook, turning frequently, until golden brown, about 10 minutes; transfer to plate. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add mushrooms and cook, stirring frequently, until softened, about 8 minutes.
3 Stir broth, wine, thyme, and remaining ¼ teaspoon salt and ⅛ teaspoon pepper into Dutch oven; nestle chicken in mushroom mixture. Bring just to boil over medium-high heat. Reduce heat and simmer, covered, turning chicken every 15 minutes, until cooked through, about 45 minutes. With slotted spoon, transfer chicken to platter. Bring vegetable mixture to boil over medium-high heat and boil, stirring frequently, until liquid is almost evaporated, about 10 minutes; stir in parsley. Spoon vegetables over chicken and serve with noodles.
PER SERVING (1 chicken breast, ½ cup vegetables, and ½ cup noodles): 384 Cal, 9 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 102 mg Chol, 410 mg Sod, 29 g Carb, 5 g Sugar, 4 g Fib, 43 g Prot, 50 mg Calc.