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.
- 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
- Tips for Two:
Storage: 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.
Uses: Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.
Place the chicken on a plate and sprinkle all over with the 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 the 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 the tarragon.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
330 calories; 16g total fat; 3g total saturated fat; 77mg cholesterol; 256mg sodium; 18g carbohydrates; 2g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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