Chicken-and-Wild-Mushroom Fricassee

Yunhee Kim


Makes 4 servings (serving size: 1 breast and about 1/2 cup mushroom sauce)

Recipe Time

Prep: 5 Minutes
Cook: 21 Minutes

Nutritional Information

Calories 322
Fat 11 g
Satfat 4 g
Monofat 5 g
Polyfat 1 g
Protein 41 g
Carbohydrate 16 g
Fiber 2 g
Cholesterol 108 mg
Iron 2 mg
Sodium 174 mg
Calcium 38 mg


1 tablespoon olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
12 ounces (3 cups) wild mushroom caps (shiitake, chanterelle, oyster)
1 cup thinly sliced leek (about 1 medium)
2 teaspoons chopped fresh or 3/4 teaspoon dried thyme
1 tablespoon butter
3/4 cup fat-free, less-sodium chicken broth
1/2 tablespoon dry white wine (optional)


1. Warm 1/2 tablespoon of oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper; cook about 6 minutes per side until cooked through. Remove to platter; cover with foil.

2. Warm remaining oil in same skillet over medium-high heat. Add mushrooms, leek, and thyme; cook, stirring often, until mushroom liquid evaporates and leek softens, about 6 minutes. Stir in butter, broth, wine (if using), and any juices from the chicken platter; cook 3 minutes or until most of the liquid evaporates.

3. Divide the sauce among 4 plates; top with chicken.


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