Chicken Thighs with Mushroom-Leek Sauce

Details

Ingredients

• 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
• salt to taste
• ground black pepper to taste