Chicken with Mushrooms & Leeks

Chicken with Mushrooms & Leeks

Chicken with Mushrooms & Leeks
The mushrooms used in this recipe are the shiitakes. The chicken thighs will be quickly sautéed and combined with a wonderfully-scented sauce. You'll want to let this recipe "leek" to everyone you know.
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Makes:
2 servings

Ingredients
  • 2 boneless, skinless chicken thighs, trimmed of fat
  • 1 tbsp. all-purpose flour
  • 3 tsp. extra-virgin olive oil, divided
  • 1 large leek, white and light green parts only, diced
  • 4 oz. shiitake mushrooms, stemmed and sliced
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup dry white wine
  • 1/8 tsp. salt
  • 1 tsp. minced fresh tarragon or 1/2 tsp. dried

  • Methods/steps
    1. Place chicken on a plate and sprinkle all over with flour. Reserve the excess flour.
    2. Heat 2 tsp. 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 tsp. 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.
    Additional Tips
    Ready in 35 minutes

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