Chicken Thighs with Mushroom-Leek Sauce

4

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Chicken Thighs with Mushroom-Leek Sauce
Preparation10mCook Time30mReady In40mServings8Calories198
Ingredients

1 tablespoon extra-virgin olive oil

8 boneless, skinless chicken thighs

4 cups baby bella mushrooms, thinly sliced

2 leeks, thinly sliced

2/3 cup dry white wine

1 1/2 cups reduced-sodium chicken broth

2 teaspoons cornstarch

2/3 cup low-fat sour cream

1 1/2 teaspoons Dijon mustard

salt to taste

ground black pepper to taste

Steps

1Heat 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.

2Add 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.

3Nestle 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.

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