The subtle, earthy flavours of leeks and shiitake mushrooms naturally complement chicken. Serve this easy entertaining dish with mashed potatoes or rice. If you're not cooking with wine, replace it with chicken stock, adding 2 tsp (10 mL) white wine vinegar.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2003
Ingredients
Method
In large nonstick skillet, heat oil over medium-high heat; brown chicken, 10 minutes. Transfer to plate; pour off fat in pan.
Add butter to pan; reduce heat to medium. Add leeks, mushrooms, garlic, thyme, salt and pepper; cook, stirring occasionally, until leeks are softened, about 6 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Stir in stock and wine; boil for 2 minutes.
Return chicken to pan; reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, 20 to 25 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 464 mg
- Protein 31 g
- Calories 266.0
- Total fat 11 g
- Cholesterol 108 mg
- Saturated fat 4 g
- Total carbohydrate 8 g
%RDI
- Iron 17.0
- Folate 13.0
- Calcium 3.0
- Vitamin A 5.0
- Vitamin C 10.0
