Name: Chicken Thighs with Mushroom-Leek Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Extra-virgin olive oil - 1 tablespoon; Boneless, skinless chicken thighs - 8; Baby bella mushrooms, thinly sliced - 4 cups; Leeks, thinly sliced - 2; Dry white wine - ⅔ cup; Reduced-sodium chicken broth - 1 ½ cups; Cornstarch - 2 teaspoons; Low-fat sour cream - ⅔ cup; Dijon mustard - 1 ½ teaspoons; Salt to taste - 1 ½ teaspoons; Ground black pepper to taste - 1 ½ teaspoons

Ingredients for - Chicken Thighs with Mushroom-Leek Sauce

1. Extra-virgin olive oil 1 tablespoon

2. Boneless, skinless chicken thighs 8

3. Baby bella mushrooms, thinly sliced 4 cups

4. Leeks, thinly sliced 2

5. Dry white wine ⅔ cup

6. Reduced-sodium chicken broth 1 ½ cups

7. Cornstarch 2 teaspoons

8. Low-fat sour cream ⅔ cup

9. Dijon mustard 1 ½ teaspoons

10. Salt to taste 1 ½ teaspoons

11. Ground black pepper to taste 1 ½ teaspoons

How to cook deliciously - Chicken Thighs with Mushroom-Leek Sauce

1 . Stage

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 . Stage

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 . Stage

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.