Health

Chicken-and-Wild-Mushroom Fricassee

chicken-fricassee Photo: Yunhee Kim

Ingredients

  • 1 tablespoon olive oil, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 ounces (3 cups) wild mushroom caps (shiitake, chanterelle, oyster)
  • 1 cup thinly sliced leek (about 1 medium)
  • 2 teaspoons chopped fresh or 3/4 teaspoon dried thyme
  • 1 tablespoon butter
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/2 tablespoon dry white wine (optional)

Preparation


1. Warm 1/2 tablespoon of oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper; cook about 6 minutes per side until cooked through. Remove to platter; cover with foil.

2. Warm remaining oil in same skillet over medium-high heat. Add mushrooms, leek, and thyme; cook, stirring often, until mushroom liquid evaporates and leek softens, about 6 minutes. Stir in butter, broth, wine (if using), and any juices from the chicken platter; cook 3 minutes or until most of the liquid evaporates.

3. Divide the sauce among 4 plates; top with chicken.


  • Prep Time:
  • Cook Time:
  • Yield: Makes 4 servings (serving size: 1 breast and about 1/2 cup mushroom sauce)

Nutritional Information

Calories per serving: 322
Fat per serving: 11g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 1g
Protein per serving: 41g
Carbohydrate per serving: 16g
Fiber per serving: 2g
Cholesterol per serving: 108mg
Iron per serving: 2mg
Sodium per serving: 174mg
Calcium per serving: 38mg

Good to Know

Load up on mushrooms because they're high in potassium and vitamin E - a disease-fighting antioxidant.