Sauté of Chicken, Leeks, and Mushrooms

Ingredients

• 1 pound chicken thighs 
• 4 cups brown rice hot cooked
• 0.5 teaspoon tarragon dried
• 0.5 cup cooking wine dry white
• 0.3 cup evaporated skim milk 
• 2 small leeks trimmed
• 0.5 cup low-salt chicken broth 
• 1 teaspoon butter 
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 
• 3 cups shiitake mushroom caps sliced ( 2 [)

Equipment

• frying pan

Directions

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