Chicken-and-Wild-Mushroom Fricassee

Chicken-and-Wild-Mushroom Fricassee
Photo by Yunhee Kim


  • ½ tablespoon dry white wine (optional)
  • ¼ teaspoon salt
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • ¼ teaspoon pepper
  • 2 teaspoons chopped fresh or 3/4 teaspoon dried thyme
  • ¾ cup fat-free, less-sodium chicken broth
  • 12 ounces (3 cups) wild mushroom caps (shiitake, chanterelle, oyster)
  • + 3 more ingredients
    • 1 cup thinly sliced leek (about 1 medium)
    • 1 tablespoon butter
    • 1 tablespoon olive oil, divided

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 t...

View full recipe at My Recipes


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