Recipe Category: Chicken
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Ingredients
- 4 boneless skinless chicken breast halves, about 1 1/4 pounds
- 1/4 cup all-purpose white flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- ***SAUCE***
- 6 ounces cremini or button mushrooms, cleaned and thinly sliced , 2 1/2 cups
- 1 small leek, trimmed, thinly sliced crosswise , and rinsed of grit
- 1/2 cup fat-free chicken broth
- 1/2 teaspoon cornstarch
- 1/4 cup nonfat sour cream
- 1/2 teaspoon lemon juice
- 1/4 teaspoon dried tarragon
- salt, to taste
- ground black pepper, to taste
Method
- To flour and cook chicken breasts, follow Basic Recipe.
- Reduce heat to medium-low.
- Add mushrooms and leeks to skillet and cook, about 4 minutes, stirring, until the leeks are tender.
- In a small bowl, stir together chicken broth and cornstarch.
- Stir the mixture into the mushrooms and leeks.
- When simmering and thickened, stir in sour cream, lemon juice and tarragon.
- Season with salt and pepper.
- Spoon the sauce over the chicken breasts.
- Per serving: About 218 calories, 25g protein, 15g carbohydrate, 6g fat, 25% calories from fat, 57mg cholesterol, 671mg sodium, 1g fiber
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