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La Belle Cuisine - More Poultry Recipes

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Mushrooms
Alie Kruse-Kolk
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Chicken with Leeks and Mushrooms
Bon Appetit Archives

 4 boned, skinned chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
Salt, freshly ground black pepper
4 medium leeks, white and pale green
part only, chopped
4 ounces wild mushrooms, or button
mushrooms, thickly sliced
1/2 cup dry white wine
1/2 cup heavy cream
1/2 teaspoon dried tarragon, crumbled

Using meat mallet or rolling pin, flatten chicken pieces between sheets
of waxed paper to scant 1/2 inch thickness. Season with salt and pepper.
Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large skillet
over medium high heat. Sauté chicken until light brown, about 2 minutes
per side. Transfer to plate. Add remaining 1 tablespoon butter to the
same skillet and melt over medium heat. Add leeks and mushrooms and
cook until just beginning to color, stirring occasionally, about 5 minutes.
Add the wine, cream, and tarragon, and simmer until mixture thickens
slightly, about 5 minutes. Return chicken and any accumulated juices
to skillet and simmer until chicken is cooked through and leeks are
tender, about 5 minutes. Adjust seasoning.
Arrange chicken on serving platter and spoon sauce over. Serves 4.

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