Give chicken thighs a quick sauté 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.
Nutrition per serving may change if servings are adjusted.
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.
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.
327 calories;16 g fat(3 g sat); 2 g fiber; 18 g carbohydrates; 24 g protein; 48 mcg folate; 76 mg cholesterol; 4 g sugars; 0 g added sugars; 800 IU vitamin A; 6 mg vitamin C; 42 mg calcium; 3 mg iron; 360 mg sodium; 380 mg potassium
I love this recipe because of one adjustment... lemon. I use the juice of one lemon to wake up the flavor. Yum!
January 08, 2013
Flavor of leeks did not blend well with chicken. It seemed like something was missing in recipe.
Pros: easy, minimum ingredients
Cons: incompatible flavors, somewhat oily
October 31, 2011
I read the review that felt this dish was really greasy and so I was very cautious about factors that might contribute. Obviously, I removed skin off of the chicken but I also didn't add any additional oil to cook the veggies and just used the oil remaining after browning the chicken. It came out really nicely. The flavor was delicate and the chicken super tender. I think it would have been pared really nicely with wild rice or some sort of pilaf.
I also used cremini mushrooms because that is what I had on hand.
February 14, 2011
By: EatingWell User
This dish was terrible, it was greasy and oily, it had ZERO flavor. I am not sure this can be fixed. It had potential, but didn't come through in the end. I will NOT make this again.
Cons: The whole dish
August 11, 2010
Very good, very simple!! The only change I had to make was to use basil instead of tarragon. Will definitely make again!