2 tsp. dried oregano
2 tsp. dried basil
1-1/2 tsp. dried rosemary
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. paprika
4 tsp. olive oil, divided
Cooking spray
8 chicken thighs, skinned (about 2-1/4 lb.)
1/3 C. all-purpose flour
2-1/4 C. 1% low-fat milk
1 C. dry white wine
2 C. sliced mushrooms
1/4 C. tub-style light cream cheese
2 C. hot cooked wild rice
Oregano sprigs and cranberries (optional)

Combine first 7 ingredients and 2 tsp. oil in a small bowl; rub over chicken. Heat 2 tsp. oil in a large skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan; set aside.Place flour in a bowl; gradually add milk and wine, stirring with a whisk until blended. Add to skillet, scraping pan to loosen browned bits; bring to a simmer. Return chicken to pan; cover, reduce heat, and simmer 30 minutes or until chicken is done. Add mushrooms; cover and simmer 5 minutes. Remove chicken from pan; cover and set aside. Add cheese to skillet; cook 5 minutes or until cheese melts, stirring constantly with a whisk. Place 1/2 C. rice on each of 4 plates. Top each with 2 chicken thighs and 1 C. sauce. Garnish with oregano sprigs and cranberries, if desired.

Yield: 4 servings

Calories: 444
fat: 14.5g
Fiber: 2.5g