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Categories:
olive oil chicken black pepper salt cremini mushrooms shiitake mushroom caps leeks white wine chicken broth sherry wine salt sour cream egg noodles fresh parsley
Viewed: 60 - Published at: 7 years agoIngredients
- 1 teaspoon olive oil
- 4 boneless skinless chicken breast halves
- 14 teaspoon black pepper
- 14 teaspoon salt
- 4 cups cremini mushrooms, sliced (about 8 ounces)
- 4 cups shiitake mushroom caps, thinly sliced (about 8 ounces)
- 2 cups leeks, chopped (can easily substitute shallots or onions)
- 13 cup dry white wine
- 12 cup chicken broth
- 1 tablespoon sherry wine
- 14 teaspoon salt
- 1 cup sour cream (can use low-fat)
- 4 cups egg noodles, cooked and still hot
- fresh parsley, chopped (optional)
Method
- Heat olive oil in a large nonstick skillet over medium high heat.
- Sprinkle chicken with salt and pepper.
- Add chicken to pan and saute 6 minutes on each side.
- Remove from pan and keep warm.
- Add mushrooms and leeks (or shallots/onions) to pan and saute for 8 minutes.
- Return chicken to pan.
- Add wine, broth, sherry and salt and cook for 2 minutes until chicken is cooked through.
- Remove from heat and add sour cream.
- If the sauce is too thick, thin it out with milk or half and half.
- Serve over noodles and garnish with fresh parsley.
