Serving Size 1
Total Fat 15.5 g
Saturated Fat 4 g
Sodium 609 mg
Total Carbohydrate 8 g
Dietary Fiber 1 g
Protein 43 g
Ingredients and Preparation
Olive oil 2 + 2 teaspoons
Crimini mushrooms, quartered 1 cup
Leek, thinly sliced ½
Salt ¼ teaspoon
Freshly ground pepper to taste
Boneless, skinless chicken breast halves 2 (6-ounce)
Crème fraiche (or substitute light sour cream) ¼ cup
Cranberry juice 1 tablespoon
Reduced-sodium chicken broth ½ cup
Reduced-sodium soy sauce 1 teaspoon
- Heat 2 teaspoons oil in a skillet over medium-high heat. Add mushrooms and leeks, and sauté for 2-3 minutes. Season with salt and pepper. Transfer to a plate and cover with foil.
- Add remaining 2 teaspoons of oil and then chicken to the skillet, and cook until chicken is browned on both sides. Transfer to a separate plate from the mushroom-leek mixture.
- Add the crème fraiche, cranberry juice, broth, and soy sauce to the skillet. Warm sauce and then add the chicken back to the skillet. Reduce heat to medium-low, cover and cook for about 10 minutes, until chicken is cooked through. Add additional broth if necessary.
- Serve chicken with the sauce, mushrooms, and leeks.