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Chicken-and-Wild-Mushroom Fricassee

Yunhee Kim
Prep time 5 mins
Cook time 21 mins
Yield Makes 4 servings (serving size: 1 breast and about 1/2 cup mushroom sauce)

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.