Nutrition info - Recipes

Chicken with Mushrooms & Leeks

The mushrooms used in this recipe are the shiitakes. The chicken thighs will be quickly sautéed and combined with a wonderfully-scented sauce. You'll want to let this recipe "leek" to everyone you know.

Chicken with Mushrooms & Leeks


For 2 people

  • 2 boneless, skinless chicken thighs, trimmed of fat
  • 1/10 cup(s) flour, all purpose
  • 1 tablespoon(s) extra virgin olive oil, divided
  • 1 large leek, white and light green parts only, diced
  • 4 ounce(s) shiitake mushrooms, stemmed and sliced
  • 1/2 cup(s) reduced- sodium chicken broth
  • 2 floz dry white wine
  • 1/8 teaspoon(s) salt
  • 1 teaspoon(s) minced fresh tarragon or 1/2 tsp. dried


  1. Place chicken on a plate and sprinkle all over with flour. Reserve the excess flour.
  2. Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, 4 to 6 minutes total. Transfer to a plate and cover with foil to keep warm.
  3. Add the remaining 1 tsp. oil, leek and mushrooms to the pan. Cook over medium-high heat, stirring often, until the vegetables are tender, 6 to 8 minutes.
  4. Sprinkle the reserved flour over the vegetables and stir to coat. Add broth, wine and salt and bring to a simmer. Return the chicken to the pan and simmer, turning the chicken occasionally, until it is cooked through, 4 to 6 minutes. Stir in tarragon.

Ready in 35 minutes

Nutrition facts

  • Kcal: 439.14 kcal
  • Fibers (g): 21.05g
  • Sodium (mg): 658.37mg
  • Carbs: 50.86g
  • Fat: 8.91g
  • Saturated fat (g): 2.27g
  • Proteins: 27.84g