Chicken Thighs with Mushroom-Leek Sauce

By Deana R Okun

4.62 / 5

10min

30min

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1 tablespoon extra-virgin olive oil
8 boneless, skinless chicken thighs
4 cups baby bella mushrooms thinly sliced
2 leeks thinly sliced
⅔ cup dry white wine
1 ½ cups reduced-sodium chicken broth
2 teaspoons cornstarch
⅔ cup low-fat sour cream
1 ½ teaspoons Dijon mustard
to taste salt
ground black pepper to taste