Ingredients Jump to Instructions ↓

  1. 2 boneless, skinless chicken thighs

  2. 1 tablespoon(s) all-purpose flour

  3. 3 teaspoon(s) extra-virgin olive oil

  4. 1 large leek

  5. 4 ounce(s) shiitake mushrooms

  6. 1/2 cup(s) reduced-sodium chicken broth

  7. 1/4 cup(s) dry white wine

  8. 1/8 teaspoon(s) salt

  9. 1 teaspoon(s) minced fresh tarragon or 1/2 teaspoon dried

Instructions Jump to Ingredients ↑

  1. Place chicken on a plate and sprinkle all over with flour. Reserve the excess flour. 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. 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. 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.


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