Chicken with Mushrooms and Leeks

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 17%
  • Fat: 4.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 29.8g
  • Carbohydrate: 14.9g
  • Fiber: 1.7g
  • Cholesterol: 66mg
  • Iron: 3mg
  • Sodium: 495mg
  • Calcium: 58mg


  • 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


  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.
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