Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light September 1997

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

352 calories; calories from fat 14%; fat 5.6g; saturated fat 1.3g; mono fat 1.9g; poly fat 1.7g; protein 20.8g; carbohydrates 54.2g; fiber 4.4g; cholesterol 55mg; iron 3mg; sodium 400mg; calcium 98mg.
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