Smothered Chicken In Mushroom Ragoût

• 1 teaspoon olive oil
• 4 (4-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon pepper
• 4 cups sliced cremini mushrooms (about 8 ounces)
• 4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
• 2 cups chopped leek
• 1/3 cup dry white wine
• 1/3 cup fat-free, less-sodium chicken broth
• 1 tablespoon sherry
• 1/4 teaspoon salt
• 1 cup reduced-fat sour cream
• 2 cups hot cooked medium egg noodles (about 3 ounces uncooked noodles)
• Chopped fresh parsley (optional)

1. Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with pepper. Add chicken to pan, and cook 6 minutes on each side. Remove from pan, and keep warm.
2. Add mushrooms and leek to pan; saute 8 minutes. Return chicken to pan. Add wine, broth, sherry, and salt; cook 2 minutes or until chicken is done. Remove from heat; stir in sour cream. Serve over noodles. Garnish with parsley, if desired.

olive oil, skinless, pepper, cremini mushrooms, shiitake mushroom, leek, white wine, chicken broth, sherry, salt, sour cream, egg noodles, fresh parsley

Taken from www.myrecipes.com/recipe/smothered-chicken-mushroom-ragot (may not work)