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

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