Title: Saute of Chicken, Leeks and Mushrooms
Categories: Poultry, Low-fat, Main dish
Yield: 4 Servings

2 sm Leeks, trimmed
4 Chicken thighs about 1 pound
Skinned
1/2 ts Salt
1/2 ts Pepper
1 ts Margarine
1/2 c Dry white wine
1/2 c Low-salt chicken broth
3 c Shitake mushroom caps,sliced
About 2 - 3.5oz. packages
1/4 c Evaporated skim milk
1/2 ts Tarragon, dried
4 c Brown rice, cooked, hot

Remove roots, outer leaves, and tops from leeks. Rinse leeks under
cold running water; cut into 2inch julienne strips to measure 1 cup. Set
aside.
Sprinkle chicken with salt and pepper. Melt margarine in a nonstick
skillet over medium heat. Add chicken; saute 4 minutes on each side or
until browned. Add leeks; cook 3 minutes or until soft. Add wine and broth;
bring to a boil. Cover, reduce heat, and simmer 10 minutes or until chicken
is done, turning chicken once. Remove chicken from skillet; set aside and
keep warm. Add mushrooms to leek mixture in skillet; cook over high heat 1
minute. Add milk and tarragon; reduce heat and simmer uncovered 3 minutes
or until sauce is thick. Serve with chicken and sauce over brown rice.

From Cooking Light - September 1997 pg. 114

Serving size: 1 chicken thigh, 1c rice and 1c sauce.

Nutriton Info: Calories 352, CFF 14%, Fat 5.6g, Protein 20.8g, Carb.
54.2g,Fiber 4.4g, Cholesterol 55mg, Iron 3mg, Sodium 400mg, Calcium 98mg.

Posted to Digest eat-lf.v097.n217 by KAR on Aug 29, 1997