Saute Of Chicken, Leeks and Mushrooms

Ready in 45 minutes

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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



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;> on Aug 29, 1997

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ReneeM 5 years ago
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