Chicken With Leeks and Crimini Mushrooms
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | 1 |
| Calories | 347 |
| Total Fat | 15.5 g |
| Saturated Fat | 4 g |
| Sodium | 609 mg |
| Total Carbohydrate | 8 g |
| Dietary Fiber | 1 g |
| Protein | 43 g |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Olive oil | 2 + 2 teaspoons |
| Crimini mushrooms, quartered | 1 cup |
| Leek, thinly sliced | ½ |
| Salt | ¼ teaspoon |
| Freshly ground pepper to taste |
| Boneless, skinless chicken breast halves | 2 (6-ounce) |
| Crème fraiche (or substitute light sour cream) | ¼ cup |
| Cranberry juice | 1 tablespoon |
| Reduced-sodium chicken broth | ½ cup |
| Reduced-sodium soy sauce | 1 teaspoon |
- Directions
- Heat 2 teaspoons oil in a skillet over medium-high heat. Add mushrooms and leeks, and sauté for 2-3 minutes. Season with salt and pepper. Transfer to a plate and cover with foil.
- Add remaining 2 teaspoons of oil and then chicken to the skillet, and cook until chicken is browned on both sides. Transfer to a separate plate from the mushroom-leek mixture.
- Add the crème fraiche, cranberry juice, broth, and soy sauce to the skillet. Warm sauce and then add the chicken back to the skillet. Reduce heat to medium-low, cover and cook for about 10 minutes, until chicken is cooked through. Add additional broth if necessary.
- Serve chicken with the sauce, mushrooms, and leeks.
Exchanges
5.5 very lean meats; 3 fats; 1 vegetable
Side Suggestions: Brown Rice