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Chicken with Mushrooms and Leeks

Yield 2 servings (serving size: 1 chicken breast half and 1/3 cup topping).
Wash the leeks thoroughly to rid them of any dirt and sand.

Ingredients

  • 2/3 cup fat-free, less-sodium chicken broth
  • 1 1/2 tablespoons tomato paste
  • 1/8 teaspoon salt
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 1 garlic clove, minced
  • 1 tablespoon Italian-seasoned breadcrumbs
  • 2 (4-ounce) skinned, boned chicken breast halves
  • 1 teaspoon olive oil
  • 1 cup thinly sliced leek (about 1 large)
  • 1 cup thinly sliced mushrooms

Nutrition Information

  • calories 218
  • caloriesfromfat 17 %
  • fat 4.2 g
  • satfat 0.8 g
  • monofat 2.1 g
  • polyfat 0.7 g
  • protein 29.8 g
  • carbohydrate 14.9 g
  • fiber 1.7 g
  • cholesterol 66 mg
  • iron 3 mg
  • sodium 495 mg
  • calcium 58 mg

How to Make It

  1. Combine first 6 ingredients in a bowl; stir with a whisk. Set aside.

  2. Place the breadcrumbs in a shallow dish. Dredge the chicken in the breadcrumbs. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and sauté 3 minutes on each side or until chicken is golden brown. Remove the chicken from pan, and keep warm. Add leek and mushrooms to pan, and sauté 2 minutes or until mushrooms are lightly browned. Return chicken to pan, and stir in broth mixture. Cover the mixture, and simmer 10 minutes or until the chicken is done.