Here’s a new use for leftover stuffing. We use chicken thighs because we love the rich flavor of dark meat, but boneless, skinless breast works too.
Preparation time: 35 minutes
Cook time: 35 minutes
1 tablespoon extra-virgin olive oil
1 tablespoon chopped shallot
1/2 teaspoon salt-free poultry seasoning
1 cup reduced-sodium chicken broth, divided
1-1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
2 tablespoons all-purpose flour, divided
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2-1/2 cups quartered mushrooms (6 ounces)
1/3 cup dry white wine or dry sherry
1. Position rack in upper third of oven; preheat broiler.
2. Toss chicken with 2 tablespoons flour, pepper and salt in a large bowl. Whisk broth with 2 tablespoons flour in a small bowl and set aside.
3. Add 1 tablespoon oil to pan and heat over medium heat. Add chicken (shaking off any excess flour) and mushrooms; cook, stirring, until chicken is cooked through, about 8 minutes.
4. 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 reserved broth-flour mixture and cook, stirring, until thickened, about 2 minutes more. Spoon leftover stuffing over chicken mixture. Transfer pan to oven and broil until stuffing begins to crisp, about 4 minutes.