Ingredients

• 2 boneless, skinless chicken thighs, trimmed of fat
• 1 tablespoon all-purpose flour
• 3 teaspoons extra-virgin olive oil, divided
• 1 large leek, white and light green parts only, diced
• 4 ounces shiitake mushrooms, stemmed and sliced
• 1/2 cup reduced-sodium chicken broth, (see Tips for Two)
• 1/4 cup dry white wine
• 1/8 teaspoon salt
• 1 teaspoon minced fresh tarragon or 1/2 teaspoon dried

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Cooking Directions

Step 1

Place chicken on a plate and sprinkle all over with flour. Reserve the excess flour.

Step 2

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, 4 to 6 minutes total. Transfer to a plate and cover with foil to keep warm.

Step 3

Add the remaining 1 teaspoon oil, leek and mushrooms to the pan. Cook over medium-high heat, stirring often, until the vegetables are tender, 6 to 8 minutes.

Step 4

Sprinkle the reserved flour over the vegetables and stir to coat. Add broth, wine and salt and bring to a simmer. Return the chicken to the pan and simmer, turning the chicken occasionally, until it is cooked through, 4 to 6 minutes. Stir in tarragon.