Lunch: Crispy Chicken with White Wine Pan Sauce

Recipe by The Good Housekeeping Test Kitchen Nothing beats chicken browned to perfection.

Ingredients

2 tsp. olive oil
2 1/2 lb. chicken thighs
1/2 tsp. salt
2 medium shallots
2/3 c. white wine
1/4 tsp. dried rosemary
1/4 tsp. dried salt
3 tbsp. low-fat sour cream
1/2 c. chicken broth
snipped chives

Instructions

In 12-inch skillet, heat 2 teaspoons olive oil on medium to high heat.
Season 2 1/2 pounds chicken thighs with 1 ⁄2 teaspoon salt.
Cook, skin sides down, 6 to 8 minutes or until browned; transfer to foil-lined baking sheet, skin sides up.
Bake in 450 degree F oven 15 minutes or until cooked through (165 °F).
To same skillet on medium, add 2 medium shallots, chopped. Cook 2 minutes.
Add 2 ⁄3 cups white wine and 1 ⁄4 teaspoon each dried rosemary and salt. Simmer 2 minutes, scraping up browned bits.
Whisk in 3 tablespoons low-fat sour cream and 1 ⁄2 cup chicken broth.
Serve chicken with sauce; garnish with snipped chives.

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