Chicken with mushrooms and leeks in a white wine sauce

You will need:

  • 4 boneless, skinless chicken breast halves,
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 1 tablespoon extra-virgin olive oil, or canola oil
  • A handful of mushrooms, wiped clean and thinly sliced (2 1/2 cups)
  • 1 small leek, trimmed, washed and thinly sliced
  • 1/2 cup dry white wine,
  • 3/4 cup reduced-sodium chicken broth
  • 3/4 teaspoon Dijon mustard
  • salt to taste
  • Freshly ground pepper, to taste
  • 2 tablespoons chopped fresh parsley

Preparation Method:

  1. Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps);
  2. Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling-pin until flattened to an even thickness, about 1/2 inch.
  3. Combine flour, salt and pepper in a shallow glass dish.
  4. Place chicken in seasoned flour, shaking off excess.
  5. Heat oil in a large nonstick pan over medium-high heat.
  6. Add the chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side.
  7. Transfer to a plate, cover and keep warm.
  8. Add mushrooms and leek to the pan; cook over medium heat, stirring often, until most of the moisture has evaporated and the mushrooms are beginning to brown, 4 to 6 minutes.
  9. Add wine and stir for about 1 minute.
  10. Add the broth to the pan and cook until thickened, 2 to 3 minutes.
  11. Stir in mustard; cook until heated through, about 1 minute.
  12. Season with salt and pepper.
  13. Spoon over the chicken and sprinkle with parsley.

I then served with new potatoes roasted with a little oil in the oven and broccoli and carrots


2 Comments (+add yours?)

  1. Gary Lum
    Feb 14, 2012 @ 10:28:25

    Left overs would make a nice pie


    • passionsideasanddreams
      Feb 14, 2012 @ 10:36:14

      Maybe I should make some more to make a pie. Sadly there were no left overs last night :0)


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