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CATEGORY CUISINE TAG YIELD
Meats, Dairy Low-fat, Main dish, Poultry 4 Servings

INGREDIENTS

2 Leeks, trimmed
4 Chicken thighs about 1 pound
Skinned
1/2 t Salt
1/2 t Pepper
1 t Margarine
1/2 c Dry white wine
1/2 c Low-salt chicken broth
3 c Shitake mushroom caps, sliced
About 2 – 3.5oz. packages
1/4 c Evaporated skim milk
1/2 t Tarragon, dried
4 c Brown rice, cooked hot

INSTRUCTIONS

Remove roots, outer leaves, and tops from leeks. Rinse leeks under
cold running water; cut into 2inch julienne strips to measure 1 cup.
Set aside. Sprinkle chicken with salt and pepper. Melt margarine in a
nonstick skillet over medium heat. Add chicken; saute 4 minutes on
each side or until browned. Add leeks; cook 3 minutes or until soft.
Add wine and broth; bring to a boil. Cover, reduce heat, and simmer  10
minutes or until chicken is done, turning chicken once. Remove  chicken
from skillet; set aside and keep warm. Add mushrooms to leek  mixture
in skillet; cook over high heat 1 minute. Add milk and  tarragon;
reduce heat and simmer uncovered 3 minutes or until sauce  is thick.
Serve with chicken and sauce over brown rice.  From Cooking Light -
September 1997  pg. 114  Serving size: 1 chicken thigh, 1c rice and 1c
sauce.  Nutriton Info: Calories 352, CFF 14%, Fat 5.6g, Protein 20.8g,
Carb.  54.2g,Fiber 4.4g, Cholesterol 55mg, Iron 3mg, Sodium 400mg,
Calcium  98mg.  Posted to Digest eat-lf.v097.n217 by KAR
<bluekat@gate.net> on Aug  29, 1997

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 796
Calories From Fat: 82
Total Fat: 9.7g
Cholesterol: 57.3mg
Sodium: 362.8mg
Potassium: 190.4mg
Carbohydrates: 161g
Fiber: 12.1g
Sugar: <1g
Protein: 25.7g


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