Give chicken thighs a quick saute 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.
Time: 35 minutesIngredients
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
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.
Tips for Two: 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. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.
- 18 g
- 16 g
- Saturated Fat
- 3 g
- 24 g
- 76 mg
- Dietary Fiber
- 2 g
- 380 mg
- 360 mg
- 2 servings
- 2 vegetable
- 3 lean meat
- Vitamin A
- 156% daily value
- 20% dv