Chicken with Mushrooms and Leeks |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Wash the leeks thoroughly to rid them of any dirt and sand. Ingredients:
2/3 cup fat-free, less-sodium chicken broth |
1 1/2 tablespoons tomato paste |
1/8 teaspoon salt |
1/8 teaspoon dried thyme |
1/8 teaspoon black pepper |
1 garlic clove, minced |
1 tablespoon italian-seasoned breadcrumbs |
2 (4-ounce) skinned, boned chicken breast halves |
1 teaspoon olive oil |
1 cup thinly sliced leek (about 1 large) |
1 cup thinly sliced mushrooms |
Directions:
1. Combine first 6 ingredients in a bowl; stir with a whisk. Set aside.
2. Place the breadcrumbs in a shallow dish. Dredge the chicken in the breadcrumbs. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and sauté 3 minutes on each side or until chicken is golden brown. Remove the chicken from pan, and keep warm. Add leek and mushrooms to pan, and sauté 2 minutes or until mushrooms are lightly browned. Return chicken to pan, and stir in broth mixture. Cover the mixture, and simmer 10 minutes or until the chicken is done.
|
|