Recipe Details
Ingredients
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1tablespoonextra-virgin olive oil
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8boneless, skinless chicken thighs
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4cupsbaby bella mushrooms, thinly sliced
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2leeks, thinly sliced
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⅔cupdry white wine
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1 ½cupsreduced-sodium chicken broth
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2teaspoonscornstarch
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⅔cuplow-fat sour cream
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1 ½teaspoonsDijon mustard
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salt to taste
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ground black pepper to taste
Cooking Directions
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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.
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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.
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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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories198 | |
% Daily Value * | |
Total Fat 11g |
14% |
Saturated Fat 4g |
19% |
Cholesterol 47mg |
16% |
Sodium 113mg |
5% |
Total Carbohydrate 7g |
3% |
Dietary Fiber 1g |
3% |
Total Sugars 2g |
|
Protein 14g |
28% |
Vitamin C 4mg |
4% |
Calcium 43mg |
3% |
Iron 1mg |
8% |
Potassium 314mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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