Chicken Thighs with Mushroom-Leek Sauce recipe

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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 calories
carbohydrate: 7.2 g
cholesterol: 47.4 mg
fat: 11.2 g
fiber: 0.9 g
protein: 13.8 g
saturatedFat: 3.7 g
servingSize: -
sodium: 113 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 chicken thighs

Recipe Note

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.

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