| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Low-fat, Main dish |
4 |
Servings |
INGREDIENTS
| 2 |
sm |
Leeks, trimmed |
| 4 |
|
Chicken thighs about 1 pound |
|
|
Skinned |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
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 |
ts |
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:
“Jesus: Peacemaker”