Smothered Chicken In Mushroom Ragoût

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

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Nutritional Information

Amount per serving
  • Calories: 383
  • Fat: 7.8g
  • Saturated fat: 3.8g
  • Protein: 36.7g
  • Carbohydrate: 39.6g
  • Cholesterol: 112mg
  • Iron: 4.5mg
  • Sodium: 381mg
  • Calories from fat: 19%
  • Fiber: 3.6g
  • Calcium: 131mg

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)

Preparation

  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.
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