Smothered Chicken In Mushroom Ragout

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

1. Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon pepper. Add chicken to pan, and saute 6 minutes on each side. Remove from pan, and keep warm.
2. Add mushrooms and leeks 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 freshly ground black pepper and parsley, if desired.

olive oil, black pepper, cremini mushrooms, shiitake mushroom, leeks, white wine, chicken broth, sherry, salt, lowfat sour cream, egg noodles, freshly ground black pepper, fresh parsley

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