Nutrition Facts

Serving Size1
Total Fat15.5 g
Saturated Fat4 g
Sodium609 mg
Total Carbohydrate8 g
Dietary Fiber1 g
Protein43 g

Servings and Times


Ingredients and Preparation

Olive oil2 + 2 teaspoons
Crimini mushrooms, quartered1 cup
Leek, thinly sliced½
Salt¼ teaspoon
Freshly ground pepper to taste
Boneless, skinless chicken breast halves2 (6-ounce)
Crème fraiche (or substitute light sour cream)¼ cup
Cranberry juice1 tablespoon
Reduced-sodium chicken broth½ cup
Reduced-sodium soy sauce1 teaspoon
  1. Directions
  2. Heat 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.
  3. 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.
  4. 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.
  5. Serve chicken with the sauce, mushrooms, and leeks.