MUSHROOM CHICKEN & LEEKS
Makes 2 Servings
1 Serving = 5 PointsPlus™
2/3 cup fat-free reduced sodium chicken broth1/3 cup tomato sauce
1/8 tsp salt
1/8 tsp thyme
1/8 tsp black pepper
2 garlic cloves, minced
2 TBSP Italian seasoned bread crumbs
2 boneless/skinless chicken breast halves (4 oz. each)
1 TBSP olive oil
1 cup thinly sliced leeks
1 cup thinly sliced mushrooms
Combine the first 6 ingredients in a bowl and set aside.
Place bread crumbs in a shallow dish and dredge the chicken in the crumbs.
Heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken and saute' for about 3 minutes on each side or until golden brown. Remove the chicken from the skillet; keep warm.
Add the leeks and mushrooms to the skillet and saute' about 2 or 3 minutes or until the mushrooms are lightly browned.
Return the chicken to the skillet and stir in the broth mixture. Cover and simmer @10 minutes or until the chicken is done. Remove cover and simmer a few more minutes until sauce is reduced.
MY SPIN: The next time I make this I will double the garlic.....personal preference.....we love garlic!
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***