Chicken with Mushrooms and Leeks

Wash the leeks thoroughly to rid them of any dirt and sand.


2 servings (serving size: 1 chicken breast half and 1/3 cup topping).

Recipe from

Cooking Light

Nutritional 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


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


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

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.

Jean Kressy,

Cooking Light

May 2000
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