Chicken Thighs with Mushroom-Leek Sauce

Chicken, leeks, and mushrooms come together for an easy gourmet weeknight dish of chicken thighs nestled in a creamy sauce with white wine.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 198 Calories

Ingredients

• 2 teaspoons cornstarch
• salt to taste
• ground black pepper to taste
• 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 teaspoons Dijon mustard
• 1.5 cups reduced-sodium chicken broth
• 0.66666668653488 cup low-fat sour cream

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.