By: EatingWell

Photographer: Burris, Ken

Publish Date: 2008-10-01

Servings: 2

Yield: 2 servings

Total Time: 35 minutes

Prep Time: 35 minutes

Recipe Description:

Give chicken thighs a quick saute and finish them with a tarragon-scented sauce. This dish goes well with roasted new potatoes and Lemon Lovers' Asparagus. Look for presliced shiitakes to make preparation of this dish even faster.

Recipe Ingredients:

1. 2 boneless, skinless chicken thighs, trimmed of fat
2. 1 tablespoon all-purpose flour
3. 3 teaspoons extra-virgin olive oil, divided
4. 1 large leek, white and light green parts only, diced
5. 4 ounces shiitake mushrooms, stemmed and sliced
6. 1/2 cup reduced-sodium chicken broth, (see Tips for Two)
7. 1/4 cup dry white wine
8. 1/8 teaspoon salt
9. 1 teaspoon minced fresh tarragon or 1/2 teaspoon dried

Recipe Steps:

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

Recipe Tips & Notes:

1. Tips for Two: Leftover canned broth keeps for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.

Recipe Nutrition:

Per serving: 330 calories; 16 g fat (3 g saturated fat, 9g mono unsaturated fat); 77 mg cholesterol; 18 g carbohydrates; 24 g protein; 2 g fiber; 256 mg sodium; 329 mg potassium

Nutrtion Bonus: Selenium (43% daily value), Zinc (20% dv), Vitamin A & Vitamin C (15% dv).

Exchanges: 2 vegetable, 3 lean meat, 1 1/2 fat

Carbohydrate Servings: 1

Recipe Categories:

Course(s)

Dinner

Cuisine(s)

American

Degree of Difficulty

Easy

Special Health Consideration(s)

Diabetes Appropriate

Heart Healthy

Low Sat Fat

Low Sodium

Low Carb

Low Calorie

Healthy Weight

Seasons & Occassions

Spring

Summer

Fall

Winter

Entertainment

Bridal Shower

Baby Shower

Main Ingredient(s)

Poultry

Chicken

Technique(s)

Saute

Quick

Dish Type(s)

Main Dish

Recipe Disclaimer(s):

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.