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| Saute Of Chicken, Leeks And Mushrooms Recipe |
Category: Other / Entrees
Rating:
N/A
Servings: 4
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Ingredients
2 small leeks, trimmed
4 chicken thighs about 1 pound
1 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 cup shitake mushroom caps,sliced
1 about 2 - 3.5oz. packages
1/4 cup evaporated skim milk
1/2 teaspoon tarragon, dried
4 cup brown rice, cooked, hot
Cooking Directions:
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.
entrees,poultry,low-fat
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