Smothered Chicken in Mushroom Ragout

Smothered Chicken in Mushroom Ragout Recipe
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)

Recipe from

Nutritional 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

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)

Preparation

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.

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.

Note:

March 1999
My Notes

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

Add Note