Serves: 4 Edit

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Total Time: 45 min

Ingredients

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• 2 tablespoon(s) extra-virgin olive oil, divided
• 3/4 cup(s) chopped celery
• 1 tablespoon(s) chopped shallot
• 5 slice(s) whole-wheat country bread, cut into 1/4-inch cubes
• 1/2 teaspoon(s) salt-free poultry seasoning (see Shopping Tip)
• 1 1/2 cup(s) reduced-sodium chicken broth, divided
• 1 1/2 pound(s) boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (see Tip)
• 4 tablespoon(s) all-purpose flour, divided
• 1/2 teaspoon(s) freshly ground pepper
• 1/4 teaspoon(s) salt
• 2 1/2 cup(s) quartered mushrooms (6 ounces)
• 1/3 cup(s) dry white wine, or dry sherry

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Directions

1. Position rack in upper third of oven; preheat broiler.
2. Heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Add celery and shallot; cook, stirring, until the shallot begins to brown, about 2 minutes. Add bread and poultry seasoning; cook, stirring, until the celery has softened and the bread begins to crisp, 2 to 3 minutes. Transfer the stuffing to a medium bowl and toss with 1/4 cup broth; set aside. Wipe out the pan.
3. Toss chicken with 2 tablespoons flour, pepper and salt in a large bowl. Whisk the remaining 1 1/4 cups broth with the remaining 2 tablespoons flour in a small bowl and set aside.
4. Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add the chicken (shaking off any excess flour) and mushrooms; cook, stirring, until the chicken is cooked through, about 8 minutes.
5. Increase heat to medium-high; add wine (or sherry) and cook, scraping up any browned bits with a wooden spoon, until almost evaporated, about 2 minutes. Stir in the reserved broth-flour mixture and cook, stirring, until thickened, about 2 minutes more. Spoon the reserved stuffing over the chicken mixture. Transfer the pan to the oven and broil until the stuffing begins to crisp, about 4 minutes.