Sautéed Chicken Breasts in a Mushroom Ragout Recipe

Another recipe that I saw in Cooking Light Magazine, but modified it a bit. The original recipe called for canned chicken broth, and as always, I use homemade chicken stock instead, and added a tablespoon of tomato paste to the ingredients, which makes the sauce a bit thicker without adding extra fat. Serves 4. Suggested wine: Cakebread Cellars Chardonnay or any good quality chardonnay


  • 1 teaspoon olive oil
  • 4 boneless chicken breast halves
  • 1/4 teaspoon fresh ground black pepper
  • 4 cups sliced cremini mushrooms (about 8 oz)
  • 4 cups thinly sliced shiitake mushroom caps (about 8 oz)
  • 2 cups chopped leeks
  • 1/3 cup dry white wine
  • 1 tablespoon tomato paste
  • 1/3 cup chicken stock
  • 1 tablespoon sherry
  • 1/4 teaspoon salt
  • 1 cup low-fat sour cream
  • 4 cups hot cooked egg noodles (about 4 cups medium noodles)
  • fresh ground pepper (to taste)


Heat olive oil in large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon pepper. Add chicken to pan, and sauté for 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, stock, sherry, tomato paste, and salt; cook 2 minutes or until chicken is done. Remove from heat; stir in sour cream. Serve over noodles; garnish with freshly ground pepper, if desired.