One Pan Chicken, Leeks, and Potatoes

Ingredients 

• 2 pound Chicken Breast
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 10 ounce Mushrooms, sliced
• 1 Leek, halved and sliced thin
• 5 clove Garlic, minced
• 4 medium Russet Potatoes, cubed
• 1 cup White Wine
• 2 cup Chicken Stock
• 1 Lemon, sliced
• 1/3 cup Sour Cream
• 2 Tablespoon Flour
• 1/4 cup Water

Directions 

1. Cut the chicken breast into large pieces and sprinkle with salt and pepper. 
2. Heat olive oil in the bottom of a large saucepan. Cook the chicken 5 minutes per side or until golden brown. Remove from pan. 
3. Melt butter in the bottom of the pan and add the mushrooms, leak, and garlic. Mix ingredients together in the pan and cook, covered for 5 minutes. Uncover and cook another 5 minutes. 
4. Add potatoes, wine, chicken stock, and lemon. Cover and cook 25 minutes. 
5. Add chicken pieces to the pan and cook 15 minutes, covered.
6. Stir together sour cream, flour, and water in a small bowl and add to the pan. Mix together well in the pan and cook another 5 minutes. 
7. Remove lemon slices, serve, and enjoy. 

Nutrition

Servings: 6

Calories: 515

Fat: 15.1

Carbs: 32.8

Fiber: 4.6

Protein: 54.7