Ingredients
3
teaspoons Dijon mustard
1
teaspoon finely chopped fresh rosemary plus 2 sprigs rosemary
2
teaspoons finely chopped garlic
2
teaspoons lemon juice
6
bone-in chicken thighs, skin removed (about 1 1/2 lb)
1/4
teaspoon salt
1
tablespoon olive oil
1/2
cup finely chopped onion
1/2
cup dry white wine (such as Sauvignon Blanc)
1 1/2
cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1
tablespoon butter
1
tablespoon Gold Medal™ all-purpose flour
1
tablespoon chopped Italian (flat-leaf) parsley
Preparation
In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt.
In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.
Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.
