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Fast & Easy Recipe For Chicken Thighs With Leeks & Shiitake Mushrooms

Monday's Leftovers: Chicken Thighs With Leeks and Shiitakes

Chicken, when served with a saucy side of leeks and mushrooms, makes for a smooth-sailing weeknight supper. Use healthy skinless chicken thighs from last night's meal as the star of the dish, simmering and serving it in a white wine sauce.

Although white wine, mushrooms, and leeks are a standard flavor combination, change things up by switching out button mushrooms for Asian shiitakes and stirring in anise-tinged tarragon at the end. Make this fast and easy dinner for two tonight when you read more.

Chicken Thighs With Leeks and Shiitakes

Chicken Thighs With Leeks and Shiitakes

Fast & Easy Recipe For Chicken Thighs With Leeks & Shiitake Mushrooms 2010-01-29 12:36:49

Ingredients

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
1/4 cup dry white wine
1/8 teaspoon salt
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.

Serves 2.

Nutritional information 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.

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