Chicken Thighs with Leeks & Mushrooms

"Give chicken thighs a quick saute and finish them with a Basil -scented sauce. "

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 4     Preparation Time :0:00


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                                  boneless skinless chicken thighs -- trimmed of fat
  3        tablespoons       cornstarch
  3        teaspoons          olive oil -- divided
  1        large                  leek -- white and light green parts only, diced
  6        ounces               mushrooms -- stemmed and sliced
     2/3  cup                    low sodium chicken broth -- (see Tips for Two)
     1/4  cup                    Lime juice
     1/8  teaspoon           salt
  1\2     cup                   fresh basil -- minced or 1 teaspoon dried

Place chicken on a plate and sprinkle all over with 2 tablespoons cornstarch Reserve the excess cornstarch.

Heat 2 teaspoons 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 to keep warm.

Add the remaining 1 teaspoon oil, leek and mushrooms to the pan. Cook over medium-high heat, stirring often, until the vegetables are tender, 6 to 8 minutes.

Sprinkle the reserved cornstarch over the vegetables and stir to coat. Add broth, lime juice and salt and bring to a simmer. Mix in half of the basil and return the chicken to the pan and simmer, turning the chicken occasionally, until it is cooked through, 4 to 6 minutes. Sprinkle with remaining basil.
 
S(Internet Address): Adapted from   "http://www.eatingwell.com/recipes/chicken_thighs_with_leeks_shiitakes.html"
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Per Serving : 259 Calories; 9g Fat (33.0% calories from fat); 30g Protein; 11g Carbohydrate; 1g Dietary Fibre; 115mg Cholesterol; 279mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fat.