Yield
4 servings (serving size: 1 chicken breast half, 1 cup noodles, and 3/4 cup mushroom ragout)
Photo: Randy Mayor; Styling: Lydia E. DeGaris

How to Make It

Step 1

Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon pepper. Add chicken to pan, and sauté 6 minutes on each side. Remove from pan, and keep warm.

Step 2

Add mushrooms and leeks 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 freshly ground black pepper and parsley, if desired.

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