Simple Cuisine Menu Chicken Thighs with Mushroom-Leek Sauce

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Chicken Thighs with Mushroom-Leek Sauce

"Leeks and white wine add a connoisseur touch to this weeknight dish of chicken thighs nestled in a creamy mushroom sauce. Serve over a bulgur-quinoa mixture."

Ingredients :

1 tablespoon greater-virgin olive oil
8 boneless, skinless chook thighs
four cups baby bella mushrooms, thinly sliced
2 leeks, thinly sliced
2/3 cup dry white wine
1 half cups decreased-sodium chook broth
2 teaspoons cornstarch
2/three cup low-fats bitter cream
1 half of teaspoons Dijon mustard
salt to flavor
floor black pepper to taste

Instructions :

Prep : 10M	Cook : 8M	Ready in : 40M

Heat oil in a large skillet over medium-high warmth. Add hen; cook until nicely browned and now not red inside the center, 4 to five mins per facet. Transfer to a plate, cowl, and keep heat.
Add mushrooms and leeks to the skillet. Cook over medium warmness, stirring often, until maximum of the moisture has evaporated and mushrooms begin to brown, four to 6 mins. Add wine; prepare dinner for about 1 minute. Mix broth and cornstarch together in a small bowl; add to the skillet and prepare dinner till thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook dinner and stir until mixed, about 1 minute. Season sauce with salt and pepper.
Nestle hen thighs into the sauce. Cook till an immediate-examine thermometer inserted into the thickest part of a thigh reads 165 tiers F (seventy four stages C), eight to ten minutes extra.

Notes :

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