- 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
Place chicken on a plate and sprinkle all over with flour. Reserve the excess flour.
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.
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.
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.
- Serving: Per serving
- Calories: 330
- Carbohydrates: 18g
- Fat: 16g
- Protein: 24g
- Dietary Fiber: 2g
- Saturated Fat: 3g
- Monounsaturated Fat: 9g
- Cholesterol: 77mg
- Potassium: 329mg
- Sodium: 256mg
- Exchanges: 2 vegetable, 3 lean meat, 1 1/2 fat
- Carbohydrate Servings: 1