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.
Active Time: 35 minutes |
Total Time: 35 minutes
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
Place chicken on a plate and sprinkle all over with flour. Reserve the excess flour.
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.
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.
Per serving :
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
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.