Wild mushrooms and herbs give a robust flavor to this classic chicken dish.
tablespoon olive or vegetable oil
boneless skinless chicken breast halves (about 1 3/4 lb)
lb assorted wild mushrooms (oyster, shiitake, chanterelle), coarsely chopped (5 cups)
medium leek, sliced (2 cups)
cloves garlic, finely chopped
can (14 oz) chicken broth
cup dry white wine or chicken broth
teaspoon dried thyme leaves
Remove fat from chicken. In 12-inch nonstick skillet, heat oil over medium heat. Cook chicken in oil about 12 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
In same skillet, cook mushrooms, leek and garlic about 3 minutes, stirring frequently, until leek is tender. In medium bowl, mix remaining ingredients; stir into mushroom mixture. Heat to boiling, stirring occasionally. Boil and stir about 1 minute or until slightly thickened. Add chicken; heat through.
Wild mushrooms have a fuller and more robust flavor than regular white or button mushrooms. Four ounces have roughly 6 grams of carbs.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.