Chicken Thighs with Mushroom-Leek Sauce
Description
Chicken, leeks, and mushrooms come together for an easy gourmet weeknight dish of chicken thighs nestled in a creamy sauce with white wine.
Ingredients
•
1 tablespoon extra-virgin olive oil
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8 boneless, skinless chicken thighs
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4 cups baby bella mushrooms, thinly sliced
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2 leeks, thinly sliced
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2/3 cup dry white wine
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1 1/2 cups reduced-sodium chicken broth
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2 teaspoons cornstarch
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2/3 cup low-fat sour cream
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1 1/2 teaspoons Dijon mustard
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salt to taste
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ground black pepper to taste
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.