Saute of Chicken, Leeks, and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 packages) |
1/4 cup evaporated skim milk |
1/2 teaspoon dried tarragon |
4 cups hot cooked brown rice |
Directions:
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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