Saute Of Chicken, Leeks and Mushrooms

Ready in 45 minutes

Try this Saute Of Chicken, Leeks and Mushrooms recipe, or contribute your own. "White wine" and "Milk" are two of the tags cooks chose for Saute Of Chicken, Leeks and Mushrooms.

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Ingredients

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2 sm Leeks; trimmed
4 Chicken thighs skinned; about 1 pound
1/2 ts Salt
1/2 ts Pepper
1 ts Margarine
1/2 c Dry white wine
1/2 c Low-salt chicken broth
3 c Shiitake mushroom caps; sliced, About 2 - 3.5oz. packages
1/4 c Evaporated skim milk
1/2 ts Tarragon, dried
4 c Brown rice, cooked; hot

Original recipe makes 4

Servings  

Preparation

Remove roots, outer leaves, and tops from leeks. Rinse leeks under cold running water; cut into 2inch julienne strips to measure 1 cup. Set aside. Sprinkle chicken with salt and pepper. Melt margarine in a nonstick skillet over medium heat. Add chicken; saute 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 with chicken and sauce over brown rice. From Cooking Light - September 1997 pg. 114 Serving size: 1 chicken thigh, 1c rice and 1c sauce. Nutriton Info: Calories 352, CFF 14%, Fat 5.6g, Protein 20.8g, Carb. 54.2g,Fiber 4.4g, Cholesterol 55mg, Iron 3mg, Sodium 400mg, Calcium 98mg. Posted to Digest eat-lf.v097.n217 by KAR ~~ltbluekat~~at;gate.net> on Aug 29, 1997

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[I made edits to this recipe.]
ReneeM 5 years ago
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