Smothered Chicken in Mushroom Ragout |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 teaspoon olive oil |
4 (4-ounce) skinned, boned chicken breast halves |
1/4 teaspoon black pepper |
4 cups sliced cremini mushrooms (about 8 ounces) |
4 cups thinly sliced shiitake mushroom caps (about 8 ounces) |
2 cups chopped leeks |
1/3 cup dry white wine |
1/3 cup fat-free, less-sodium chicken broth |
1 tablespoon sherry |
1/4 teaspoon salt |
1 cup low-fat sour cream |
4 cups hot cooked medium egg noodles (about 6 ounces uncooked noodles) |
freshly ground black pepper (optional) |
chopped fresh parsley (optional) |
Directions:
1. Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon pepper. Add chicken to pan, and sauté 6 minutes on each side. Remove from pan, and keep warm.
2. Add mushrooms and leeks to pan; sauté 8 minutes. Return chicken to pan. Add wine, broth, sherry, and salt; cook 2 minutes or until chicken is done. Remove from heat; stir in sour cream. Serve over noodles; garnish with freshly ground black pepper and parsley, if desired.
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