Rating: 3 stars
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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.

Source: EatingWell Magazine, December 2006

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken on a plate and sprinkle all over with flour. Reserve the excess flour.

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  • 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

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 Facts

327 calories; protein 23.8g; carbohydrates 18.3g; dietary fiber 2.1g; sugars 4.4g; fat 15.5g; saturated fat 3.3g; cholesterol 75.5mg; vitamin a iu 800.1IU; vitamin c 5.8mg; folate 48.3mcg; calcium 42.2mg; iron 2.7mg; magnesium 42.9mg; potassium 380.3mg; sodium 359.7mg; thiamin 0.1mg.
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