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Chicken Thighs with Mushroom-Leek Sauce
Chicken Thighs with Mushroom-Leek Sauce
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Creamy white wine sauce envelopes tender chicken thighs with leeks and mushrooms for a simple yet upscale weeknight meal.
Ingredients:
  • 1 tablespoon extra-virgin olive oil
  • 8 boneless, skinless chicken thighs
  • 4 cups baby bella mushrooms, thinly sliced
  • 2 leeks, thinly sliced
  • 0.66666668653488 cup dry white wine
  • 1.5 cups reduced-sodium chicken broth
  • 2 teaspoons cornstarch
  • 0.66666668653488 cup low-fat sour cream
  • 1.5 teaspoons Dijon mustard
  • ground black pepper to taste
Instructions:
  • In a large skillet over medium-high heat, sizzle the chicken in hot oil until perfectly browned and cooked through, about 4 to 5 minutes per side. Set aside on a plate, cover, and keep cozy.
  • Sauté mushrooms and leeks until mushrooms are browned and most of the moisture has evaporated. Deglaze with wine, then thicken with broth-cornstarch mixture. Stir in sour cream, mustard, salt, and pepper until combined.
  • Place the chicken thighs snugly into the flavorful sauce and continue cooking until a thermometer inserted into the thickest part reads 165°F (74°C), about 8 to 10 minutes longer.

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