Chicken-and-Wild-Mushroom Fricassee |
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Prep Time: 5 Minutes Cook Time: 21 Minutes |
Ready In: 26 Minutes Servings: 1 |
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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) |
Directions:
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.
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