Chicken Thighs with Leeks and Shiitakes

Ingredients

  • 2 boneless, skinless chicken thighs
  • 1 tablespoon(s) all-purpose flour
  • 3 teaspoon(s) extra-virgin olive oil
  • 1 large leek
  • 4 ounce(s) shiitake mushrooms
  • ½ cup(s) reduced-sodium chicken broth
  • ¼ cup(s) dry white wine
  • + 2 more ingredients
    • 0.125 teaspoon(s) salt
    • 1 teaspoon(s) minced fresh tarragon or ½ 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 and cook, turning once, until browned on both sides, 4 to 6 minutes total. Transfer to a plate and cover with foil to...

View full recipe at SpringPad

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