Chicken with Leek & Mushroom Sauce

March 1998

Your rating: None Average: 3.8 (16 votes)

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

"My family and I did not enjoy this dish. The sauce was too runny and did not have enough flavor. It took too long to make for how unsatisfying it was. I won't be making it again. "
Chicken with Leek & Mushroom Sauce

Makes: 4 servings

Active Time:

Total Time:


  • 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


  1. 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.
  2. 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.
  3. 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.


Per serving: 225 calories; 8 g fat (2 g sat, 5 g mono); 63 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 271 mg sodium; 383 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1 vegetable, 3 lean meat, 1 fat

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Recipe Categories

Ease of Preparation
Total Time
30 minutes or less
Main Ingredient
Preparation/ Technique

Type of Dish
Main dish, poultry
March 1998
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