Smothered Chicken in Mushroom Ragout

• 1 teaspoon olive oil
• 4 boneless skinless chicken breast halves
• 14 teaspoon black pepper
• 14 teaspoon salt
• 4 cups cremini mushrooms, sliced (about 8 ounces)
• 4 cups shiitake mushroom caps, thinly sliced (about 8 ounces)
• 2 cups leeks, chopped (can easily substitute shallots or onions)
• 13 cup dry white wine
• 12 cup chicken broth
• 1 tablespoon sherry wine
• 14 teaspoon salt
• 1 cup sour cream (can use low-fat)
• 4 cups egg noodles, cooked and still hot
• fresh parsley, chopped (optional)

1. Heat olive oil in a large nonstick skillet over medium high heat.
2. Sprinkle chicken with salt and pepper.
3. Add chicken to pan and saute 6 minutes on each side.
4. Remove from pan and keep warm.
5. Add mushrooms and leeks (or shallots/onions) to pan and saute for 8 minutes.
6. Return chicken to pan.
7. Add wine, broth, sherry and salt and cook for 2 minutes until chicken is cooked through.
8. Remove from heat and add sour cream.
9. If the sauce is too thick, thin it out with milk or half and half.
10. Serve over noodles and garnish with fresh parsley.

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

Taken from www.food.com/recipe/smothered-chicken-in-mushroom-ragout-309665 (may not work)