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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 442
  • Calories from fat: 25%
  • Fat: 12.1g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 37.4g
  • Carbohydrate: 46g
  • Fiber: 3.3g
  • Cholesterol: 129mg
  • Iron: 5.4mg
  • Sodium: 310mg
  • Calcium: 127mg

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

  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.
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