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Ingredients

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Directions

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  • Place each chicken breast half between two pieces of plastic wrap. Pound with the flat side of a meat mallet until an even thickness (1/8 to 1/4 inch). Season lightly with salt and pepper. Coat both sides with flour.

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  • In a 12-inch skillet, cook half of the chicken in 1 tablespoon of the butter or margarine for 4 minutes or until the chicken is no longer pink, turning once. Remove from skillet. Repeat with remaining chicken and butter.

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  • Add mushrooms and leek to the skillet. Stir in broth and sherry. Bring mixture to boiling and cook for 8 to 10 minutes or until the liquid is reduced to a glaze consistency.

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  • Return chicken to pan; heat through. Serve chicken topped with mushroom mixture. Makes 4 servings.

Nutrition Facts

245 calories; 9 g total fat; 4 g saturated fat; 82 mg cholesterol; 376 mg sodium. 9 g carbohydrates; 1 g fiber; 29 g protein; 52 RE vitamin a; 4 mg vitamin c; 30 mg calcium; 2 mg iron;

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