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.



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Ingredients
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    2   
    boneless, skinless chicken thighs, trimmed of fat
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    1   tablespoon 
    all-purpose flour
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    3   teaspoons 
    extra-virgin olive oil, divided
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    1   
    large leek, white and light green parts only, diced
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    4   ounces 
    shiitake mushrooms, stemmed and sliced
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    1/2  cup 
    reduced-sodium chicken broth, (see Tips for Two)
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    1/4  cup 
    dry white wine
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    1/8  teaspoon 
    salt
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    1   teaspoon 
    minced fresh tarragon or 1/2 teaspoon dried

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:

1.
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: 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) 729, vit. C (mg) 9, sodium (mg) 256, Potassium (mg) 329, Vegetables () 2, Lean Meat () 3, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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