Spa Chicken

Spa Chicken

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From: Diabetic Living Magazine

Cremini mushrooms are the brown variety of the more common white mushrooms. Creminis possess a slightly firmer texture and fuller flavor that blends beautifully with artichokes and sour cream.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 small skinless, boneless chicken breast halves (about 1¼ lb.)
  • Salt and ground black pepper
  • 1 tablespoon butter or olive oil
  • 2 cups mushrooms, such as cremini, baby portobello or button mushrooms, sliced
  • 2 cups sliced leeks
  • 1 shallot, finely chopped (2 Tablespoons)
  • ¾ cup reduced-sodium chicken broth
  • 2 tablespoons Worcestershire sauce for chicken
  • 1 (9 ounce) package frozen artichoke hearts, thawed
  • 2 tablespoons fat-free dairy sour cream
  • 4 teaspoons all-purpose flour
  • 1 tablespoon Dijon-style mustard
  • ½ cup chopped roma tomatoes
  • 2 tablespoons snipped fresh Italian parsley (optional)


  • Prep

  • Ready In

  1. Season chicken with salt and pepper. In a large nonstick skillet, brown chicken in hot butter or olive oil over medium heat for 2 minutes on each side. Remove from skillet; add mushrooms, leeks, and shallot. Cook and stir until mushrooms are tender. Return chicken to skillet; add ½ cup of the broth, Worcestershire sauce, and artichoke hearts. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until no pink remains in chicken (170°F).
  2. Meanwhile, combine sour cream, flour, mustard, and remaining ¼ cup chicken broth in a bowl. Remove chicken and vegetables to serving platter with a slotted spoon; cover and keep warm. Stir sour cream mixture into skillet; cook and stir until thickened and bubbly. Cook and stir 1 minute more. Spoon sauce over chicken. Sprinkle with tomato and, if desired, parsley.

Nutrition information

  • Serving size: 1 chicken breast with mushrooms and sauce
  • Per serving: 292 calories; 7 g fat(3 g sat); 5 g fiber; 20 g carbohydrates; 38 g protein; 48 mcg folate; 91 mg cholesterol; 4 g sugars; 605 IU vitamin A; 18 mg vitamin C; 99 mg calcium; 3 mg iron; 586 mg sodium; 635 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value)
  • Carbohydrate Servings:
  • Exchanges: 4 lean protein, 4 vegetable, ½ fat

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