Chicken Saute with Creamy Mushroom & Leek Sauce

Rating: 4.17 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Jim Romanoff
Source: EatingWell Magazine, Winter 2004

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Recipe Summary

total:
40 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Chicken
Sauce

Directions

  • 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.)

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  • 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.

  • 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.

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.

Nutrition Facts

Per Serving:
249 calories; protein 26.3g; carbohydrates 10.8g; dietary fiber 0.8g; sugars 2.1g; fat 8.7g; saturated fat 2.8g; cholesterol 70.4mg; vitamin a iu 526.8IU; vitamin c 4.9mg; folate 34.5mcg; calcium 57.9mg; iron 1.8mg; magnesium 37.8mg; potassium 576.3mg; sodium 426.2mg; thiamin 0.1mg.
Exchanges:

1 1/2 vegetable, 3 1/2 lean protein, 2 fat

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Reviews (5)

Read More Reviews
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
AndreaK571
Rating: 2 stars
10/29/2011
Fairly bland and boring I found this dish disappointing. It looks much better than it tastes which is fairly bland and boring. It's possible that tripling the amount of Dijon mustard might help but it's difficult to tell. Might not be a bad idea to also add a tablespoon of something punchy like capers. Read More
EatingWell User
Rating: 4 stars
10/30/2011
I made this dish for my boyfriend and he loved it:) he said it was the best dish he's ever had... I have to say this was an awesome recipe.. simple to cook but comes out like something you'd get served in a good restaurant.. Read More
EatingWell User
Rating: 4 stars
12/20/2011
THis was actually better than I thought it would be. The only thing I will do differently next time is crisp up the chicken more. Per receipe instructions you are to cook the chicken first then set aside and keep warm. Well The chicken did get a little soggy while waiting for the cream sauce. Also I doubled the amount of Dijon and sour cream (I was using fat free) and it came out real savory. Read More
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Betty Haniotakis
Rating: 5 stars
08/04/2016
This rating pertains only to the sauce as I didn't follow directions for cooking the chicken and feel that it's not fair to rate the recipe on what I didn't do! I had to cook the chicken much longer as I used wholel legs (bone & skin on). Sauteed them quite a bit longer as they were much thicker than pounded breasts would be. I doubled the sauce and I'm so glad I did! It was truly wonderful - will continue to make this maybe using BS thighs instead. Read More
Colorado High
Rating: 5 stars
02/26/2012
I served this last night and it was a huge hit. Yes the flavors are subtle but that' part of it's charm. It was creamy and the flavor of the leeks and mushrooms came through to create a very sophisticated dish. Even better it was quite easy! Read More
veggielover
Rating: 5 stars
07/16/2017
This was very good and simple. I substituted onion as I didn't have any leeks. Instead of the cornstarch I used some of the leftover flour from dredging the chicken. I added a little garlic and onion powder to the chicken when browning it and used chicken broth for all of the liquid. The flavor is somewhat mild so I would suggest adding your own preferred flavors if you like more of a zing. It's creamy good and I'd make it again. Read More
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