Serves 6 / This comforting dinner for a crisp fall evening features an abundance of immune-boosting (and delicious) garlic and shiitake mushrooms. Serve over basmati rice or salad greens.
1 tablespoon olive oil
6 skinless boneless chicken breast halves (about 1-1/2 pounds)
3/4 pound shiitake mushrooms, coarsely chopped
1 medium leek, washed well and sliced
4 cloves garlic, finely chopped
1 tablespoon minced fresh ginger
2 tablespoons arrowroot powder
2 tablespoons water
2 cups chicken or vegetable broth
1/2 cup dry white wine
1 teaspoon fresh oregano
3/4 teaspoon salt, to taste
1. Heat large nonstick skillet over medium heat. Add olive oil and chicken. Cook chicken about 12 minutes, turning once, until meat is no longer pink. Remove chicken from skillet; keep warm.
2. In the same pan, combine mushrooms, leek, garlic, and ginger; cook about 3 minutes, stirring frequently, until leek is tender. Mix arrowroot powder with water; add this and remaining ingredients to mushroom mixture. Heat to boiling, stirring occasionally, and cook for 1 minute or until slightly thickened. Return chicken to pan; heat through.
Nutrition Facts Per Serving: Calories: 205 calories 
% fat calories: 21 Fat: 5g Saturated Fat: 1g Cholesterol: 63mg Carbohydrate: 13g Protein: 29g
