Chicken with Mushrooms and Leeks

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

Yield:

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

Recipe from

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

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

Preparation

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.

Note:

Jean Kressy,

May 2000
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