Chicken Thighs with Mushroom-Leek Sauce recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Ingredients
- 1 tablespoon extra-virgin olive oil 8 boneless, skinless chicken thighs 4 cups baby bella mushrooms, thinly sliced 2 leeks, thinly sliced ⅔ cup dry white wine 1 ½ cups reduced-sodium chicken broth 2 teaspoons cornstarch ⅔ cup low-fat sour cream 1 ½ teaspoons Dijon mustard salt to taste ground black pepper to taste
Nutrition Info
- 198.2 caloriescarbohydrate: 7.2 gcholesterol: 47.4 mgfat: 11.2 gfiber: 0.9 gprotein: 13.8 gsaturatedFat: 3.7 gservingSize: -sodium: 113 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Chicken Thighs with Mushroom-Leek Sauce
Directions
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Heat oil in a large skillet over medium-high heat. Add chicken, cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover, and keep warm.
Add mushrooms and leeks to the skillet. Cook over medium heat, stirring often, until most of the moisture has evaporated and mushrooms begin to brown, 4 to 6 minutes. Add wine, cook for about 1 minute. Mix broth and cornstarch together in a small bowl, add to the skillet and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard, cook and stir until combined, about 1 minute. Season sauce with salt and pepper.
Nestle chicken thighs into the sauce. Cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees F (74 degrees C), 8 to 10 minutes more.