Mushroom and Leek Chicken Breasts

9 30 309
Ingredients Minutes Calories
Prep Cook Servings
5 min 25 min 6
Mushroom and Leek Chicken Breasts
Health Highlights


1/4 tsp Black pepper (divided)
3 tbsp Butter, salted
3 breast Chicken breast, boneless, skinless
1 cup Cream, half and half, 10% M.F.
18 mushroom(s) Cremini (Italian) mushroom (gently cleaned)
1 tbsp Extra virgin olive oil
1/4 tsp Kosher salt (divided)
3 medium leek(s) Leek (sliced into 1/8-inch rounds, white and pale green parts only)
1/3 cup White wine


Prepare the chicken by cutting the chicken breast in half into two thinner cutlets. Trim any excess fat and season both sides with kosher salt and freshly ground black pepper.

Heat a large skillet to medium high heat. Add ½ tablespoon of butter and ½ tablespoon of the olive oil until the butter is melted then add 3 of the chicken breasts to the pan.

Cook undisturbed until you can see that the chicken is cooking through on the one side, about 3-4 minutes. Use tongs to flip the chicken over once it is nicely browned and cook for an additional 3-4 minutes or until the thickest part of the chicken reaches 160 degrees F.

Transfer to a plate and tent with aluminum foil to keep warm and rest.

Wipe out the pan with paper towels and add ½ tablespoon of butter and the remaining olive oil. Repeat with the remaining three chicken breasts. Transfer to the plate with the other cooked chicken.

Wipe out the pan again and over medium heat melt 1 tablespoon of the butter. Add the mushrooms and leeks to the pan with a pinch of kosher salt. Cook while stirring occasionally for about 5 minutes or until the mushrooms are softened and the leeks become limp. Add the wine and continue to cook for 2 minutes. Add the cream or half and half, raise the heat to medium high and cook for 5 minutes or until the cream coats the back of a spoon and has slightly reduced. Stir in the last tablespoon of butter to add a bit of gloss and adjust the seasoning to taste.

Add the chicken breasts back to the pan and top with the sauce, or transfer to serving plates and spoon sauce over them.

Serve with rice, noodles or farro.


Nutrition Facts

Per Portion

Calories 309
Calories from fat 144
Calories from saturated fat 68
Total Fat 16.0 g
Saturated Fat 7.5 g
Trans Fat 0.4 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 5.3 g
Cholesterol 114 mg
Sodium 235 mg
Potassium 722 mg
Total Carbohydrate 10.3 g
Dietary Fiber 1.1 g
Sugars 4.3 g
Protein 29.2 g

Dietary servings

Per Portion

Meat 1.3
Vegetables 2.1

Energy sources


Meal Type(s)