Give chicken thighs a quick saute and finish them with a
tarragon-scented sauce. This dish goes well with roasted new potatoes
and Lemon Lovers’ Asparagus. Look for presliced shiitakes to make
preparation of this dish even faster.
Ingredients:
Chicken Thighs with Leeks & Shiitakes

* 2 boneless, skinless chicken thighs, trimmed of fat
* 1 tablespoon all-purpose flour
* 3 teaspoons extra-virgin olive oil, divided
* 1 large leek, white and light green parts only, diced
* 4 ounces shiitake mushrooms, stemmed and sliced
* 1/2 cup reduced-sodium chicken broth (see Tips for Two)
* 1/4 cup dry white wine
* 1/8 teaspoon salt
* 1 teaspoon minced fresh tarragon or 1/2 teaspoon dried

Preparation:

1. Place chicken on a plate and sprinkle all over with flour.
Reserve the excess flour.
2. Heat 2 teaspoons oil in a large nonstick skillet over
medium-high heat. Add the chicken and cook, turning once, until
browned on both sides, 4 to 6 minutes total. Transfer to a plate and
cover with foil to keep warm.
3. Add the remaining 1 teaspoon oil, leek and mushrooms to the pan.
Cook over medium-high heat, stirring often, until the vegetables are
tender, 6 to 8 minutes.
4. Sprinkle the reserved flour over the vegetables and stir to
coat. Add broth, wine and salt and bring to a simmer. Return the
chicken to the pan and simmer, turning the chicken occasionally, until
it is cooked through, 4 to 6 minutes. Stir in tarragon.

Tip:
Tips for Two: Leftover canned broth keeps for up to 5 days in the
refrigerator or up to 3 months in your freezer. Leftover broths in
aseptic packages keep for up to 1 week in the refrigerator. Add to
soups, sauces and stews; use for cooking rice and grains; add a little
when reheating leftovers to prevent them drying out.