Rating: 5 stars
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  • 5 star values: 1
  • 1 Rating
Susie Ott
Recipe by Health December 2006

Gallery

Yunhee Kim

Recipe Summary

prep:
5 mins
cook:
21 mins
total:
26 mins
Yield:
Makes 4 servings (serving size: 1 breast and about 1/2 cup mushroom sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Warm 1/2 tablespoon of oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper; cook about 6 minutes per side until cooked through. Remove to platter; cover with foil.

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  • Warm remaining oil in same skillet over medium-high heat. Add mushrooms, leek, and thyme; cook, stirring often, until mushroom liquid evaporates and leek softens, about 6 minutes. Stir in butter, broth, wine (if using), and any juices from the chicken platter; cook 3 minutes or until most of the liquid evaporates.

  • Divide the sauce among 4 plates; top with chicken.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

322 calories; fat 11g; saturated fat 4g; mono fat 5g; poly fat 1g; protein 41g; carbohydrates 16g; fiber 2g; cholesterol 108mg; iron 2mg; sodium 174mg; calcium 38mg.
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