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Smothered Chicken In Mushroom Ragoût

Yield 4 servings (serving size: 1 chicken breast half, 3/4 cup mushroom ragoût, and 1/2 cup noodles)

Ingredients

  • 1 teaspoon olive oil
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon pepper
  • 4 cups sliced cremini mushrooms (about 8 ounces)
  • 4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
  • 2 cups chopped leek
  • 1/3 cup dry white wine
  • 1/3 cup fat-free, less-sodium chicken broth
  • 1 tablespoon sherry
  • 1/4 teaspoon salt
  • 1 cup reduced-fat sour cream
  • 2 cups hot cooked medium egg noodles (about 3 ounces uncooked noodles)
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 383
  • fat 7.8 g
  • satfat 3.8 g
  • protein 36.7 g
  • carbohydrate 39.6 g
  • cholesterol 112 mg
  • iron 4.5 mg
  • sodium 381 mg
  • caloriesfromfat 19 %
  • fiber 3.6 g
  • calcium 131 mg

How to Make It

  1. Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with pepper. Add chicken to pan, and cook 6 minutes on each side. Remove from pan, and keep warm.

  2. Add mushrooms and leek to pan; sauté 8 minutes. Return chicken to pan. Add wine, broth, sherry, and salt; cook 2 minutes or until chicken is done. Remove from heat; stir in sour cream. Serve over noodles. Garnish with parsley, if desired.

Oxmoor House Healthy Eating Collection