Chicken Saute with Creamy Mushroom & Leek Sauce
The recipe Chicken Saute with Creamy Mushroom & Leek Sauce can be made in around 40 minutes. This main course has 293 calories, 29g of protein, and 9g of fat per serving. For $2.85 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Eating Well requires baby bella mushrooms, low fat sour cream, low sodium chicken broth, and dry white wine. 254 people have tried and liked this recipe. Overall, this recipe earns a super spoonacular score of 97%. If you like this recipe, take a look at these similar recipes: Gnocchi With Creamy-Mushroom and Leek Sauce, Crispy Coated Schnitzel with Creamy Leek and Mushroom Sauce, and Garlic Parmesan Grits with Leek and Mushroom Sauté (Meatless Monday).
Servings: 4
Preparation duration: 40 minutes
Ingredients:
1/2 pound cremini, or baby bella mushrooms, wiped clean and thinly sliced (2 1/2 cups)
1 tablespoon extra-virgin olive oil, or canola oil
1 teaspoon cornstarch
3/4 teaspoon Dijon mustard
1/2 cup dry white wine, or vermouth
1/4 cup all-purpose flour
2 tablespoons chopped fresh parsley
1 small leek, trimmed, washed (see Tip) and thinly sliced (3/4 cup)
1/3 cup reduced-fat sour cream
3/4 cup reduced-sodium chicken broth
Freshly ground pepper, to taste
1/8 teaspoon salt, or to taste
1/2 teaspoon salt, or to taste
4 boneless, skinless chicken breast halves, (1-1 1/4 pounds)
Equipment:
plastic wrap
meat tenderizer
rolling pin
frying pan
bowl
Cooking instruction summary:
Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use (see Tip). Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.Add mushrooms and leek to the pan; cook over medium heat, stirring often, until most of the moisture has evaporated and the mushrooms are beginning to brown, 4 to 6 minutes. Add wine (or vermouth) and deglaze, scraping up any browned bits, for about 1 minute. Mix broth and cornstarch in a small bowl. Add to the pan and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook until heated through, about 1 minute. Season with salt and pepper. Spoon over the chicken and sprinkle with parsley.
Step by step:
1. Trim visible fat from chicken breasts.
2. Remove the tenders (the long thin flaps); reserve for another use (see Tip).
3. Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch.
4. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add the chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side.
7. Transfer to a plate, cover and keep warm.
8. Add mushrooms and leek to the pan; cook over medium heat, stirring often, until most of the moisture has evaporated and the mushrooms are beginning to brown, 4 to 6 minutes.
9. Add wine (or vermouth) and deglaze, scraping up any browned bits, for about 1 minute.
10. Mix broth and cornstarch in a small bowl.
11. Add to the pan and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook until heated through, about 1 minute. Season with salt and pepper. Spoon over the chicken and sprinkle with parsley.
Nutrition Information:
covered percent of daily need
