Chicken Thighs with Leeks & Shiitakes (Printer-Friendly Version) | Eating Well
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Chicken Thighs with Leeks & Shiitakes

http://www.eatingwell.com/recipes/chicken_thighs_with_leeks_shiitakes.html

From EatingWell:  December 2006, EatingWell Serves Two

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.

2 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 330 Calories; 16 g Fat; 3 g Sat; 9 g Mono; 77 mg Cholesterol; 18 g Carbohydrates; 24 g Protein; 2 g Fiber; 256 mg Sodium; 329 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 lean meat, 1 1/2 fat

Tips & Notes