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Chicken Breasts With Leek And Mushroom Sauce

main dishes, chicken, sauces

4 boneless skinless chicken breast ha
--about 1 1/4 pounds
1/4 cup all-purpose white flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
6 ounces cremini or button mushrooms
--cleaned and thinly sliced
--2 1/2 cups
1 small leek; trimmed
--thinly sliced crosswise
--and rinsed of grit
1/2 cup fat-free chicken broth
1/2 teaspoon cornstarch
1/4 cup nonfat sour cream
1/2 teaspoon lemon juice
1/4 teaspoon dried tarragon
salt; to taste
ground black pepper; to taste

1. To flour and cook chicken breasts, follow Basic Recipe.

2. Reduce heat to medium-low. Add mushrooms and leeks to skillet and cook, about 4 minutes, stirring, until the leeks are tender.

3. In a small bowl, stir together chicken broth and cornstarch. Stir the mixture into the mushrooms and leeks. When simmering and thickened, stir in sour cream, lemon juice and tarragon.

4. Season with salt and pepper. Spoon the sauce over the chicken breasts.

Per serving: About 218 calories, 25g protein, 15g carbohydrate, 6g fat, 25% calories from fat, 57mg cholesterol, 671mg sodium, 1g fiber.

Busted by Gail Shermeyer <>

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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 4 servings

Preparation Time: 0:15

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