Smothered Chicken in Mushroom Ragout

Smothered Chicken in Mushroom Ragout
Photo by Randy Mayor


  • 1 tablespoon sherry
  • 1/3 cup fat-free, less-sodium chicken broth
  • 1 cup low-fat sour cream
  • 2 cups chopped leeks
  • 1/3 cup dry white wine
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • + 7 more ingredients
    • 4 cups hot cooked medium egg noodles (about 6 ounces uncooked noodles)
    • 1 teaspoon olive oil
    • Freshly ground black pepper (optional)
    • Chopped fresh parsley (optional)
    • 4 (4-ounce) skinned, boned chicken breast halves
    • 4 cups sliced cremini mushrooms (about 8 ounces)
    • 4 cups thinly sliced shiitake mushroom caps (about 8 ounces)

Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon pepper. Add chicken to pan, and sauté 6 minutes on each side. Remove from pan, and keep warm. Add mushrooms and leeks to pan; sauté 8 minutes. Return chicken to pan. Add wine, broth, sherry, and s...

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