Saute of chicken, leeks and mushrooms
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Leeks, trimmed |
| 4 | Chicken thighs about 1 pound | |
| Skinned | ||
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Margarine |
| ½ | cup | Dry white wine |
| ½ | cup | Low-salt chicken broth |
| 3 | cups | Shitake mushroom caps,sliced |
| About 2 - 3.5oz. packages | ||
| ¼ | cup | Evaporated skim milk |
| ½ | teaspoon | Tarragon, dried |
| 4 | cups | Brown rice, cooked, hot |
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.
Posted to Digest eat-lf.v097.n217 by KAR <bluekat@...> on Aug 29, 1997