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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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I liked this one. Gave it 3 stars. Not too exciting or anything, just plain GOOD! Ingredients:
1 tablespoon canola oil |
2 lbs boneless skinless chicken thighs (chopped) |
2 tablespoons butter |
1 large leek (white only, chopped) |
2 garlic cloves (minced) |
1 tablespoon flour |
1/3 cup white wine |
1 1/2 cups chicken stock |
1 tablespoon dijon mustard |
1/3 cup lemon juice |
1/2 cup sour cream |
1 tablespoon tarragon (minced) |
6 potatoes (peeled, grated) |
1/4 cup butter (room temp.) |
salt & fresh ground pepper (to taste) |
Directions:
1. Heat oil in a skillet.
2. Add chicken. Brown. Remove to a plate.
3. Heat butter in skillet.
4. Add the leek and garlic. Saute 4 minutes.
5. Add flour. Cook 1 minute.
6. Whisk in wine and stock. Bring to a boil. Reduce.
7. Stir in the dijon, lemon juice, sour cream and tarragon. Blend well.
8. Return chicken. Cover. Simmer 30 minutes.
9. Heat oven 350.
10. Blanch potatoes. Drain well.
11. Toss with butter. Season.
12. Season chicken mix.
13. Spread potato mix on top of chicken. Bake 35 minutes.
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