Give chicken thighs a quick saute and finish them with a tarragon-scented sauce.
- 2 boneless, skinless chicken thighs, trimmed of fat
- 1 tablespoon all-purpose flour
- 3 teaspoons extra-virgin olive oil, divided
- 1 large leek, white and light green parts only, diced
- 4 ounces shiitake mushrooms, stemmed and sliced
- 1/2 cup reduced-sodium chicken broth (see Tips for Two)
- 1/4 cup dry white wine
- 1/8 teaspoon salt
- 1 teaspoon minced fresh tarragon or 1/2 teaspoon dried
- 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 andcook, 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.
- 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 tosoups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.
Provided by: EatingWell