Chicken with Leek & Mushroom Sauce

From EatingWell: March 1998 — Subscribe Now!

Brandy, mushrooms and leek add a sophisticated touch to ordinary chicken breasts.

Chicken with Leek & Mushroom Sauce Recipe

4 servings

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

4 boneless, skinless chicken breasts, (1-1 1/4 pounds total), trimmed
Salt & freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil, divided
1/2 cup sliced leek
1 tablespoon chopped fresh thyme
2 cups sliced mushrooms
1/4 cup brandy
1 cup reduced-sodium chicken broth
2 teaspoons all-purpose flour
Lemon juice, to taste
1 tablespoon chopped fresh parsley

Preparation

Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add chicken and sear until well browned on both sides, about 3 minutes per side. Transfer the chicken to a plate and tent with foil.
Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add leek and thyme. Cook, stirring, for 2 minutes. Add mushrooms; cook for 5 minutes more. Add brandy and cook for 2 minutes. Transfer to a bowl. Whisk broth and flour in a small bowl. Add to the pan. Cook, whisking, until slightly thickened, about 3 minutes.
Return the mushroom mixture, chicken and any accumulated juices to the pan; reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt, pepper and lemon juice; spoon over the chicken. Garnish with parsley.

Nutrition

Per serving: 228 calories; 8 g fat (2 g sat, 5 g mono); 64 mg cholesterol; 4 g carbohydrates; 25 g protein; 1 g fiber; 167 mg sodium; 331 mg potassium.

Nutrition Bonus: Selenium (34% daily value).

Exchanges: 1 vegetable, 3 lean meat, 1 fat