Chicken Thighs with Leeks & Shiitakes
Recipe from
EatingWell
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.
Ingredients
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2boneless, skinless chicken thighs, trimmed of fatsee savings
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1 tablespoonall-purpose floursee savings
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3 teaspoonsextra-virgin olive oil, dividedsee savings
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1 largeleek, white and light green parts only, dicedsee savings
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4 ouncesshiitake mushrooms, stemmed and slicedsee savings
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1/2 cupreduced-sodium chicken broth, (see Tips for Two)see savings
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1/4 cupdry white winesee savings
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1/8 teaspoonsaltsee savings
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1 teaspoonminced fresh tarragon or 1/2 teaspoon driedsee savings
Directions
1.
Place chicken on a plate and sprinkle all over with flour. Reserve the excess flour.
2.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, 4 to 6 minutes total. Transfer to a plate and cover with foil to keep warm.
3.
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.
4.
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.
Tip:
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.
Nutrition information
Per serving: Calories 330, Total Fat 16 g, Saturated Fat 3 g, Monounsaturated Fat 9 g, Cholesterol 77 mg, Sodium 256 mg, Carbohydrate 18 g, Fiber 2 g, Protein 24 g, Potassium 329 mg. Daily Values: Vitamin A 15%, Vitamin C 15%. Exchanges: Vegetable 2,Lean Meat 3,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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