Chicken Thighs with Mushroom-Leek Sauce
Meat and Poultry Chicken Chicken Thighs
Leeks and white wine add a gourmet touch to this weeknight dish of chicken thighs nestled in a creamy mushroom sauce. Serve over a bulgur-quinoa blend.
Servings per recipe: 8
Calories per serving: 198
Preparation time: 10m
Total cooking time: 40m
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 8 boneless, skinless chicken thighs
- 4 cups baby bella mushrooms, thinly sliced
- 2 leeks, thinly sliced
- 2/3 cup dry white wine
- 1 1/2 cups reduced-sodium chicken broth
- 2 teaspoons cornstarch
- 2/3 cup low-fat sour cream
- 1 1/2 teaspoons Dijon mustard
- salt to taste
- ground black pepper to taste
Directions:
- 1 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.
- 2 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.
- 3 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.
Nutrion facts:
| Total Fat | 11.2g | 17% |
| Saturated Fat | 4.0g | |
| Cholesterol | 47mg | 16% |
| Sodium | 113mg | 5% |
| Potassium | 314mg | 9% |
| Total Carbohydrates | 7.2g | 2% |
| Dietary Fiber | 0.9g | 4% |
| Protein | 13.8g | 28% |
| Sugars | 2g | |
| Vitamin A | 516IU | |
| Vitamin C | 4mg | |
| Calcium | 43mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 7mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 24mg | |
| Folate | 27mcg |
