Heart Healthy Recipes

Chicken Breasts with Seared Leeks and Shitakes

Nutritional information per serving

Ingredients:
4 boneless, skinless chicken breasts (5 oz. each)
2 tablespoons soy flour
1 tablespoon olive oil
1 large leek, white and pale green parts only, medium diced
6 ounces shitake mushrooms, stemmed and sliced
½ cup white wine
1 cup reduced-sodium chicken broth
1 teaspoon dried tarragon

Directions:
In plastic bag, shake chicken breasts with soy flour to lightly coat. Save leftover flour.

In large sauté pan, heat olive oil over medium-high heat and place chicken breasts into pan and sprinkle one side with half of a teaspoon of tarragon and pan-sear breasts for 2 minutes, turn chicken, repeat with remaining tarragon and pan-sear for 2 minutes. Remove chicken to bowl.

Add leeks and shitake mushrooms to pan and cook over medium heat for 6 to 8 minutes until slightly golden; stirring occasionally.

Sprinkle reserved flour over the leeks and mushrooms and mix well. Add white wine and mix thoroughly, cooking for 1 minute. Add chicken broth and bring to low simmer.

Add chicken and any accumulated juices to sauté pan; lower the heat, cover and slow-simmer for 8 to 10 minutes.

Yields: 4 Servings.

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