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olive oil skinless pepper cremini mushrooms shiitake mushroom leek white wine chicken broth sherry salt sour cream egg noodles fresh parsley
Viewed: 41 - Published at: 10 months agoIngredients
- 1 teaspoon olive oil
- 4 (4-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon pepper
- 4 cups sliced cremini mushrooms (about 8 ounces)
- 4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
- 2 cups chopped leek
- 1/3 cup dry white wine
- 1/3 cup fat-free, less-sodium chicken broth
- 1 tablespoon sherry
- 1/4 teaspoon salt
- 1 cup reduced-fat sour cream
- 2 cups hot cooked medium egg noodles (about 3 ounces uncooked noodles)
- Chopped fresh parsley (optional)
Method
- Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with pepper. Add chicken to pan, and cook 6 minutes on each side. Remove from pan, and keep warm.
- Add mushrooms and leek to pan; saute 8 minutes. Return chicken to pan. Add wine, broth, sherry, and salt; cook 2 minutes or until chicken is done. Remove from heat; stir in sour cream. Serve over noodles. Garnish with parsley, if desired.
