Chicken saute with creamy mushroom & leek sauce

(from duckgirl969’s recipe box)

Per serving:
249 calories
8 g fat (3 g sat, 4 g mono)
74 mg cholesterol
10 g carbohydrate
1 g fiber
30 g protein
352 mg sodium
632 mg potassium

Source: http://www.eatingwell.com/recipes/chicken_mush_leek.html (from RecipeThing user amblus)

Prep time: 20 minutes
Cook time: 20 minutes
Serves 4 people

Ingredients

  • 4 chicken breast halves (1-1 1/4 pounds)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1/2 pound cremini mushrooms, wiped clean and thinly sliced (2 1/2 cups)
  • 1 small leek, trimmed, washed (see Tip) and thinly sliced (3/4 cup)
  • 1/2 cup dry white wine or vermouth
  • 3/4 cup reduced-sodium chicken broth
  • 1 teaspoon cornstarch
  • 1/3 cup reduced-fat sour cream
  • 3/4 teaspoon Dijon mustard
  • 1/8 teaspoon salt, or to taste
  • fresh ground pepper
  • 2 tablespoons fresh parsley, chopped

Directions

  1. Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use (see Tip). Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)

  2. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.

  3. Add mushrooms and leek to the pan; cook over medium heat, stirring often, until most of the moisture has evaporated and the mushrooms are beginning to brown, 4 to 6 minutes. Add wine (or vermouth) and deglaze, scraping up any browned bits, for about 1 minute. Mix broth and cornstarch in a small bowl. Add to the pan and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook until heated through, about 1 minute. Season with salt and pepper. Spoon over the chicken and sprinkle with parsley.

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