Sauté of Chicken, Leeks, and Mushrooms



4 servings (serving size: 1 chicken thigh, 1 cup rice, and 1/2 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 352
Caloriesfromfat 14 %
Fat 5.6 g
Satfat 1.3 g
Monofat 1.9 g
Polyfat 1.7 g
Protein 20.8 g
Carbohydrate 54.2 g
Fiber 4.4 g
Cholesterol 55 mg
Iron 3 mg
Sodium 400 mg
Calcium 98 mg


2 small leeks, trimmed
4 chicken thighs (about 1 pound), skinned
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon margarine
1/2 cup dry white wine
1/2 cup low-salt chicken broth
3 cups sliced shiitake mushroom caps (about 2 [3 1/2-ounce] packages)
1/4 cup evaporated skim milk
1/2 teaspoon dried tarragon
4 cups hot cooked brown rice


Remove roots, outer leaves, and tops from leeks. Rinse leeks under cold running water; cut into 2-inch julienne strips to measure 1 cup, and set aside.

Sprinkle chicken with salt and pepper. Melt margarine in a nonstick skillet over medium heat. Add chicken; sauté 4 minutes on each side or until browned. Add leeks; cook 3 minutes or until soft. Add wine and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until chicken is done, turning chicken once. Remove chicken from skillet; set aside, and keep warm. Add mushrooms to leek mixture in skillet; cook over high heat 1 minute. Add milk and tarragon; reduce heat, and simmer, uncovered, 3 minutes or until sauce is thick. Serve chicken and sauce over brown rice.

September 1997
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