Chicken Thighs with Mushroom-Leek Sauce
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Source:

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.