Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light March 1999

Gallery

Credit: Randy Mayor; Styling: Lydia E. DeGaris

Recipe Summary test

Yield:
4 servings (serving size: 1 chicken breast half, 1 cup noodles, and 3/4 cup mushroom ragout)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

442 calories; calories from fat 25%; fat 12.1g; saturated fat 5.5g; mono fat 3.8g; poly fat 1.5g; protein 37.4g; carbohydrates 46g; fiber 3.3g; cholesterol 129mg; iron 5.4mg; sodium 310mg; calcium 127mg.
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