Sauté Of Chicken, Leeks, And Mushrooms
- 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
- 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; 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 chicken and sauce over brown rice.
leeks, chicken, salt, pepper, margarine, white wine, lowsalt chicken broth, shiitake mushroom, milk, tarragon, hot cooked brown rice
Taken from www.myrecipes.com/recipe/saut-of-chicken-leeks-mushrooms (may not work)