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

More From Oxmoor House

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


  • 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)


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Smothered Chicken In Mushroom Ragoût Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy