Smothered Chicken In Mushroom Ragoût

Oxmoor House
4 servings (serving size: 1 chicken breast half, 3/4 cup mushroom ragoût, and 1/2 cup noodles)


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1 teaspoon olive oil
4 (4-ounce) skinless, boneless chicken breast halves
1/4 teaspoon pepper
4 cups sliced cremini mushrooms (about 8 ounces)
4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
2 cups chopped leek
1/3 cup dry white wine
1/3 cup fat-free, less-sodium chicken broth
1 tablespoon sherry
1/4 teaspoon salt
1 cup reduced-fat sour cream
2 cups hot cooked medium egg noodles (about 3 ounces uncooked noodles)
Chopped fresh parsley (optional)


Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with pepper. Add chicken to pan, and cook 6 minutes on each side. Remove from pan, and keep warm.

Add mushrooms and leek 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 parsley, if desired.

Created date

March 2010

Nutritional Information

Calories 383
Fat 7.8 g
Satfat 3.8 g
Protein 36.7 g
Carbohydrate 39.6 g
Cholesterol 112 mg
Iron 4.5 mg
Sodium 381 mg
Caloriesfromfat 19 %
Fiber 3.6 g
Calcium 131 mg