Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.

Makes 4 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

Chicken
4 boneless, skinless chicken breast halves (1-1 1/4 pounds)
1/4 cup all-purpose flour
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1 tablespoon extra-virgin olive oil or canola oil

Sauce
1/2 pound cremini or baby bella mushrooms, wiped clean and thinly sliced (2 1/2 cups)
1 small leek, trimmed, washed (see Tip) and thinly sliced (3/4 cup)
1/2 cup dry white wine or vermouth
3/4 cup reduced-sodium chicken broth
1 teaspoon cornstarch
1/3 cup reduced-fat sour cream
3/4 teaspoon Dijon mustard
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
2 tablespoons chopped fresh parsley

1. 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.)
2. 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.
3. 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.

NUTRITION INFORMATION: Per serving: 249 calories; 8 g fat (3 g sat, 4 g mono); 74 mg cholesterol; 10 g carbohydrate; 30 g protein; 1 g fiber; 352 mg sodium.

Nutrition bonus: Potassium (32% daily value).

TIP: Tips:
To clean leeks: Trim and discard coarse green tops. Split leeks lengthwise with a sharp knife, beginning about 1 inch from the root end and cutting toward the green end. Leave root end attached. Swish leeks repeatedly in a basin of cold water to remove grit. Alternatively, trim roots and ragged tops. Slice leeks and place in plenty of water, then drain. Repeat a few times. The slices do not absorb water or lose flavor and the process is faster.


Wrap and freeze the chicken tenders. When you have gathered enough, use them in a stir-fry--they are the perfect size. Remove the tough membrane with a sharp knife before cooking.

Phenomenal! I am really enjoying this website. Every recipe we have made has turned out amazingly well. We added more leeks and we had to add flour to thicken up the sauce.

Kelly, Aylmer, Qu

This one is a regular in our house. Serve it with steamed green beans and let them share the creamy sauce -- yummo! No need for rice or pasta.

Anonymous, Spencer, WV

Used chicken thighs instead of breasts, & onions instead of leeks & it may be even more flavorful (albeit more calories)& even better the next day. I made it in an electric skillet, taking it to deglaze, put the cover on, turned to low, & simmered for 1 hour. Then I took the chicken out, proceeded with the thickening & remainder of recipe. Wonderful "guests over" dinner....thanks!

Jacqueline, Buffalo, NY

This is a delicious entree. I plan to make it often. I forgot to sprinkle with parsley at the end.

Anonymous, Colorado Springs, CO

This was so good! I didn't have leeks, so I added some onion powder to the mushrooms and wine. I also used a little extra cornstarch because it didn't seem to be thickening much. The dish turned out so creamy and delicious - I will definitely make this again soon! And the idea of serving this with steamed green beans and using the sauce on both was a great one - I did that, too.

Anonymous, Jericho, VT

I made ground chicken balls and used this sauce. Also added a variety of vegetables to the sauce. Fantastic!!

Peggy, Spring Hill, FL

I made this with chicken stock rather then wine. Everyone LOVED it! It is a new favorite with my very picky kids.

Anna, Phoenix, AZ

Once I made the sauce, it tasted kind of bland so I spiced it up with some red pepper flakes. Left overs the next day were good too!

Love Chicken, Houston, TX