Chicken Thighs with Leeks & Shiitakes
Give chicken thighs a quick saute and finish them with a tarragon-scented sauce. This dish goes well with roasted new potatoes and Lemon Lovers' Asparagus. Look for presliced shiitakes to make preparation of this dish even faster.
Recipe from EatingWell
2 boneless, skinless chicken thighs, trimmed of fat
1 tablespoon all-purpose flour
3 teaspoons extra-virgin olive oil, divided
1 large leek, white and light green parts only, diced
4 ounces shiitake mushrooms, stemmed and sliced
1/2 cup reduced-sodium chicken broth, (see Tips for Two)
1/4 cup dry white wine
1/8 teaspoon salt
1 teaspoon minced fresh tarragon or 1/2 teaspoon dried
Add the remaining 1 teaspoon oil, leek and mushrooms to the pan. Cook over medium-high heat, stirring often, until the vegetables are tender, 6 to 8 minutes.
Sprinkle the reserved flour over the vegetables and stir to coat. Add broth, wine and salt and bring to a simmer. Return the chicken to the pan and simmer, turning the chicken occasionally, until it is cooked through, 4 to 6 minutes. Stir in tarragon.
Tips for Two: Leftover canned broth keeps for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.
Per Serving: cal. (kcal) 330, Fat, total (g) 16, chol. (mg) 77, sat. fat (g) 3, carb. (g) 18, Monosaturated fat (g) 9, fiber (g) 2, pro. (g) 24, vit. A (IU) 728.85, vit. C (mg) 8.86, sodium (mg) 256, Potassium (mg) 329, Vegetables () 2, Lean Meat () 3, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet