Chicken With Leeks and Crimini MushroomsEn Español (Spanish Version)
15.5 gSaturated Fat4 gSodium
609 mgTotal Carbohydrate
8 gDietary Fiber1 gProtein
43 gServings2IngredientsMeasuresOlive oil2 + 2 teaspoonsCrimini mushrooms, quartered1 cupLeek, thinly sliced½Salt¼ teaspoonFreshly ground pepper to tasteBoneless, skinless chicken breast halves2 (6-ounce)Crème fraiche (or substitute light sour cream)¼ cupCranberry juice1 tablespoonReduced-sodium chicken broth½ cupReduced-sodium soy sauce1 teaspoonDirectionsHeat 2 teaspoons oil in a skillet over medium-high heat. Add mushrooms and leeks, and sauté for 2-3 minutes. Season with salt and pepper. Transfer to a plate and cover with foil.Add remaining 2 teaspoons of oil and then chicken to the skillet, and cook until chicken is browned on both sides. Transfer to a separate plate from the mushroom-leek mixture.Add the crème fraiche, cranberry juice, broth, and soy sauce to the skillet. Warm sauce and then add the chicken back to the skillet. Reduce heat to medium-low, cover and cook for about 10 minutes, until chicken is cooked through. Add additional broth if necessary.Serve chicken with the sauce, mushrooms, and leeks.
5.5 very lean meats; 3 fats; 1 vegetable
Side Suggestions: Brown Rice