Smothered Chicken in Mushroom Ragout
- Ready In:
- 25mins
- Ingredients:
- 14
- Yields:
-
1 breast, noodles, ragout
- Serves:
- 4
ingredients
- 1 teaspoon olive oil
- 4 boneless skinless chicken breast halves
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon salt
- 4 cups cremini mushrooms, sliced (about 8 ounces)
- 4 cups shiitake mushroom caps, thinly sliced (about 8 ounces)
- 2 cups leeks, chopped (can easily substitute shallots or onions)
- 1⁄3 cup dry white wine
- 1⁄2 cup chicken broth
- 1 tablespoon sherry wine
- 1⁄4 teaspoon salt
- 1 cup sour cream (can use low-fat)
- 4 cups egg noodles, cooked and still hot
- fresh parsley, chopped (optional)
directions
- Heat olive oil in a large nonstick skillet over medium high heat. Sprinkle chicken with salt and pepper. Add chicken to pan and saute 6 minutes on each side. Remove from pan and keep warm.
- Add mushrooms and leeks (or shallots/onions) to pan and saute for 8 minutes. Return chicken to pan.
- Add wine, broth, sherry and salt and cook for 2 minutes until chicken is cooked through.
- Remove from heat and add sour cream. If the sauce is too thick, thin it out with milk or half and half.
- Serve over noodles and garnish with fresh parsley.
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