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Saute Of Chicken, Leeks And Mushrooms

Make Saute Of Chicken, Leeks And Mushrooms at home with Leeks, Chicken Thigh No Skin R T C, Salt, Pepper, and Margarine. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 2
• 4
• 1/2 tsp
• 1/2 tsp
• 1 tsp
• 1/2 cup
• 1/2 cup
• 3 cup
• 1/4 cup
• 1/2 tsp
• 4 cup

Method (preview)

1. 1

   Remove roots, outer leaves, and tops from leeks.

2. 2

   Rinse leeks under cold running water; cut into 2inch julienne strips to measure 1 cup.

3. 3

   Set aside.

4. 4

   Sprinkle chicken with salt and pepper.

5. 5

   Melt margarine in a nonstick skillet over medium heat.

6. 6

   Add chicken; saute 4 minutes on each side or until browned.

7. 7

   Add leeks; cook 3 minutes or until soft.

8. 8

   Add wine and broth; bring to a boil.

9. 9

   Cover, reduce heat, and simmer 10 minutes or until chicken is done, turning chicken once.

10. 10

    Remove chicken from skillet; set aside and keep warm.

11. 11

    Add mushrooms to leek mixture in skillet; cook over high heat 1 minute.

12. 12

    Add milk and tarragon; reduce heat and simmer uncovered 3 minutes or until sauce is thick.

13. 13

    Serve with chicken and sauce over brown rice.

14. 14

    Nutrition Info: Calories 352, CFF 14%, Fat 5.6g, Protein 20.8g, Carb.