Ingredients
8
8 servings
- •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
- •salt to taste
- •ground black pepper to taste
Instructions
- Heat 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.
- Add 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.
- Nestle 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.
Nutritional Facts
Per 8 servings
- Calories: 198
- Carbohydrate: 7g
- Fat: 11g
- Fiber: 1g
- Protein: 14g
- Sugar: 2g
Related Recipes
Baked Chicken Thighs with Mushrooms and Onions
Baked Chicken Thighs With Mushroom Brown Rice
Creamy Garlic and Mushroom Chicken Thighs
Chicken and Wild Mushrooms with White Wine and Cream
Creamy Dill Chicken and Mushrooms
Garlic-Mushroom Chicken Thigh Stir-Fry
Baked Lemon Chicken Thighs with Mushroom Sauce
Instant Pot Creamy Pasta with Chicken Thighs and Mushrooms
Baked Mushroom Thighs
Baked Mushroom Thighs
Skillet Chicken Thighs with Carrots and Potatoes
