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Smothered Chicken in Mushroom Ragout

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

Ingredients

  • 1 teaspoon olive oil
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1/4 teaspoon black pepper
  • 4 cups sliced cremini mushrooms (about 8 ounces)
  • 4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
  • 2 cups chopped leeks
  • 1/3 cup dry white wine
  • 1/3 cup fat-free, less-sodium chicken broth
  • 1 tablespoon sherry
  • 1/4 teaspoon salt
  • 1 cup low-fat sour cream
  • 4 cups hot cooked medium egg noodles (about 6 ounces uncooked noodles)
  • Freshly ground black pepper (optional)
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 442
  • caloriesfromfat 25 %
  • fat 12.1 g
  • satfat 5.5 g
  • monofat 3.8 g
  • polyfat 1.5 g
  • protein 37.4 g
  • carbohydrate 46 g
  • fiber 3.3 g
  • cholesterol 129 mg
  • iron 5.4 mg
  • sodium 310 mg
  • calcium 127 mg

How to Make It

  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.

  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.