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–+ servings

Chicken with Mushrooms & Leeks

The mushrooms used in this recipe are the shiitakes. The chicken thighs will be quickly sauteed and combined with a wonderfully-scented sauce. You'll want to let this recipe "leek" to everyone you know.
Print Recipe
Cuisine Continental
Servings 2 servings
Calories 878.28 kcal

Ingredients
  

  • 2 boneless, skinless chicken thighs, trimmed of fat
  • 1/16 cup(s) flour, all purpose
  • 999/1000 tablespoon(s) extra virgin olive oil, divided
  • 1 large leek, white and light green parts only, diced
  • 4 ounce(s) shiitake mushrooms, stemmed and sliced
  • 1/2 cup(s) reduced- sodium chicken broth
  • 2 floz dry white wine
  • 1/8 teaspoon(s) salt
  • 1 teaspoon(s) minced fresh tarragon or 1/2 tsp. dried

Instructions
 

  • Place chicken on a plate and sprinkle all over with flour.
  • Reserve the excess flour.
  • Heat 2 tbs 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 tbs 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.
  • Ready in 35 minutes.

Nutrition

Calories: 878.28kcalCarbohydrates: 101.72gProtein: 55.68gFat: 17.81gSaturated Fat: 4.54gCholesterol: 120mgSodium: 1316.74mgFiber: 42.09gSugar: 5.55g
Keyword Chicken, Diabetes Friendly, Vegetables
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