Chicken and Leeks with Mushrooms
3 Tablespoon Extra-Virgin Olive Oil
12 Boneless, Skinless Chicken Thighs
6 Cups Baby Bella Mushrooms, Thinly Sliced
3 Leeks, Thinly Sliced
1 Cup Dry White Wine
2 Cups Chicken Broth
3 Teaspoons Cornstarch
1 Cup Sour Cream
1 ½ Teaspoons Dijon Mustard
Kosher Salt To Taste
Ground Black Pepper To Taste
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. Serve with Rice Pilaf and Beverage. Serves 8-10