Chicken With Leeks and Crimini Mushrooms
|Total Fat|| 15.5 g |
|Saturated Fat||4 g |
|Sodium|| 609 mg |
|Total Carbohydrate||8 g|
|Dietary Fiber||1 g |
|Protein|| 43 g|
|Olive oil||2 + 2 teaspoons |
Crimini mushrooms, quartered
||1 cup |
|Leek, thinly sliced
|Freshly ground pepper to taste
|Boneless, skinless chicken breast halves
||2 (6-ounce) |
|Crème fraiche (or substitute light sour cream)
||¼ cup |
| Cranberry juice
| Reduced-sodium chicken broth
|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.
5.5 very lean meats; 3 fats; 1 vegetable
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