Makes 2 servings
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy

Give chicken thighs a quick saute and finish them with a tarragon-scented sauce. This dish goes well with roasted new potatoes and Lemon Lovers' Asparagus. Look for presliced shiitakes to make preparation of this dish even faster.

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 and cook, 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.

Nutrition Information

Per serving: 330 calories; 16 g fat (3 g sat, 9 g mono); 77 mg cholesterol; 18 g carbohydrate; 24 g protein; 2 g fiber; 256 mg sodium; 329 mg potassium. Nutrition bonus: Selenium (43% daily value), Zinc (20% dv), Vitamin A & Vitamin C (15% dv).

Tips for Two

Chicken Broth Storage: 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.

Uses: Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.

Related Links:

Sauteed Chicken Breasts with Creamy Chive Sauce
www.eatingwell.com/recipes/chicken_creamy_chive.html

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