Recipes

INGREDIENTS:

• 3 tsp safflower oil, divided
• 1 leek, trimmed and sliced
• 8 oz sliced white mushrooms
• Sea salt and fresh ground black pepper, to taste
• 2 cloves garlic, minced
• 1/4 cup whole-wheat pastry flour or white whole-wheat flour
• 4 4-oz boneless, skinless chicken breasts
• 1 1/4 cups low-sodium chicken broth
• 3 tbsp chopped fresh tarragon, divided
• 1 tsp white wine vinegar or lemon juice

INSTRUCTIONS:

1. Heat 1 tsp oil in a 12-inch nonstick skillet on medium-high. Add leek and mushrooms, season with salt and pepper and cook, stirring occasionally, until liquid released from vegetables has evaporated. Reduce heat to medium-low. Add garlic and cook until mushrooms are lightly browned, about 2 minutes. Remove from heat, transfer mixture to a bowl and set aside. Wipe skillet with paper towel.
2. Add flour to a shallow bowl or pie plate. Pat chicken dry with paper towel and season both sides with salt and pepper. Add remaining 2 tsp oil to skillet and heat on medium-high. Thoroughly coat chicken breasts with flour and place directly in skillet. Cook until lightly browned, about 3 minutes per side, then add broth and 2 tbsp tarragon. When liquid bubbles, reduce heat and simmer for 3 minutes. Turn chicken and simmer until cooked through, 3 to 4 more minutes. Transfer chicken to each of 4 plates.
3. With broth still simmering, return mushroom mixture to skillet. Simmer for 2 to 3 minutes to allow flavors to meld. Stir in vinegar and remove skillet from heat. Spoon mushroom mixture and broth over chicken breasts, dividing evenly. Sprinkle with remaining 1 tbsp tarragon and serve.