Sauté of Chicken, Leeks, and Mushrooms

Yield: 4 servings (serving size: 1 chicken thigh, 1 cup rice, and 1/2 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 352
  • Calories from fat: 14%
  • Fat: 5.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.7g
  • Protein: 20.8g
  • Carbohydrate: 54.2g
  • Fiber: 4.4g
  • Cholesterol: 55mg
  • Iron: 3mg
  • Sodium: 400mg
  • Calcium: 98mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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