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.
Nutritional Information
(per serving)
(per serving)
| Calories | 330 |
| Total Fat | 16g |
| Saturated Fat | 3g |
| Cholesterol | 77mg |
| Sodium | 256mg |
| Total Carbohydrate | 18g |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | 24g |
| Calcium | 0 |
Serves: 2 Edit
Total Time: 35 min
- 2 boneless, skinless chicken thighs
- 1 tablespoon(s) all-purpose flour
- 3 teaspoon(s) extra-virgin olive oil
- 1 large leek
- 4 ounce(s) shiitake mushrooms
- 1/2 cup(s) reduced-sodium chicken broth
- 1/4 cup(s) dry white wine
- 1/8 teaspoon(s) salt
- 1 teaspoon(s) minced fresh tarragon or 1/2 teaspoon dried
Directions
- 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.
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