Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Wash the leeks thoroughly to rid them of any dirt and sand.

Jean Kressy
Recipe by Cooking Light May 2000

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Recipe Summary

Yield:
2 servings (serving size: 1 chicken breast half and 1/3 cup topping).
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a bowl; stir with a whisk. Set aside.

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  • Place the breadcrumbs in a shallow dish. Dredge the chicken in the breadcrumbs. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and sauté 3 minutes on each side or until chicken is golden brown. Remove the chicken from pan, and keep warm. Add leek and mushrooms to pan, and sauté 2 minutes or until mushrooms are lightly browned. Return chicken to pan, and stir in broth mixture. Cover the mixture, and simmer 10 minutes or until the chicken is done.

Nutrition Facts

218 calories; calories from fat 17%; fat 4.2g; saturated fat 0.8g; mono fat 2.1g; poly fat 0.7g; protein 29.8g; carbohydrates 14.9g; fiber 1.7g; cholesterol 66mg; iron 3mg; sodium 495mg; calcium 58mg.
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