4 cups hot cooked medium egg noodles (about 6 ounces uncooked noodles)
Freshly ground black pepper (optional)
Chopped fresh parsley (optional)
How to Make It
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.
I followed the recipe with no changes. My sauce was very thin; I think my mistake was not to sautee the mushroom & leeks until all their liquid was evaporated. Because the sauce was so thin it lacked flavor, but the mushrooms and leeks had great flavor, just not enough to 'carry' the sauce. I'm going to tweak the left overs and thicken the sauce and see if that helps. If I make this again I'll definitely make sure the sauce is thicker. The recipe definitely has potential.
This was definitely "company worthy." I used just regular mushrooms, and it was outstanding, so no real need to spring for expensive mushrooms if you don't want to. My husband couldn't stop eating this! Sauce is to die for!
This recipe is easy to prepare and I will probably make it again for an everyday meal. I have made other Cooking Light dishes that I thought were fantastic and rivaled those served at a restaurant, but I didn't feel that way about this recipe. The sauce was thicker than I was expecting, so I will probably increase the liquids (wine & broth) the next time. I might also try adding some type of seasoning to the chicken, as suggested by another reviewer.
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