Chicken-and-Wild-Mushroom Fricassee

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

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 322
  • Fat: 11g
  • Saturated fat: 4g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1g
  • Protein: 41g
  • Carbohydrate: 16g
  • Fiber: 2g
  • Cholesterol: 108mg
  • Iron: 2mg
  • Sodium: 174mg
  • Calcium: 38mg

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)

Preparation

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

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.

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