Sauté of Chicken, Leeks, and Mushrooms

By Lv2Cook

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

Details

Servings 1

Preparation

Step 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.

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.

Serving Size: 1 chicken thigh, 1 cup rice, and 1/2 cup sauce