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Chicken Thighs with Leeks & Shiitakes

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  35 Minutes
Total Time:  35 Minutes
  2 servings
Give chicken thighs a quick saute and finish them with a tarragon-scented sauce. This dish goes well with roasted new potatoes and asparagus. Look for presliced shiitakes to make preparation of this dish even faster.
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
Chicken Thighs with Leeks & Shiitakes Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   2 servings
Calories: 330
Fat. Total: 16g
Protein: 24g
Carbohydrates, Total: 18g
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 77mg
Sodium: 256mg
% Cal. from Fat: 44%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: James, NY Reviewed: 09/12/2010
Wonderful dish
This dish was delicious. I used chicken breasts, instead of thighs to lessen the fat a bit, which I pounded to around 1/4 inch. The flour on the chicken and on the vegetables made a very tasty sauce. I will make this dish again very soon.
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