Wine-Glazed Chicken (by Debbie Rushing)

This is what I call comfort food! Brandon’s mom cooked this tonight, and it was so delicious! It reminded me of smothered chicken my grandmaw used to make, but with a slight Asian feel to it from the green and red peppers. There isn’t much in life that I love more than a good rice and gravy.

Makes 4 serving
Prep: 10 minutes Cook: 35minutes

1 teaspoon of salt
1/2 teaspoon ground nutmeg
10 boneless skinless chicken thighs
1/4 cup butter or margarine
1 1/3 cups dry white wine
1 cup sliced fresh mushrooms
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 green onions, chopped
2 tablespoons chicken broth
4 teaspoons cornstarch
Hot cooked rice
Garnish: chopped flat-leaf parsley

Directions:

1. Sprinkle salt and ground nutmeg over the chicken.
2. Melt butter in a medium-size skilet over medium heat; add chicken. Cook, turning frequently, 10 minutes or until golden.
3. Stir in wine, mushrooms, bell peppers, and green onions; bring to a boil over medium heat. Reduce heat to medium-low; cover and simmer 20 minutes or until chicken is done. Remove chicken from skillet; keep warm.
4. Whisk together broth and cornstarch until smooth; add to drippings in skillet. Cook over medium heat, stirring constantly, 1 minute or until thickened
5. Serve over rice!