“Easy enough for everyday but nice enough for entertaining.”
- 3 tablespoons flour
- 1/4 teaspoon salt
- pinch pepper
- 6 boneless skinless chicken breast
- 2 tablespoons each butter and olive oil
- 1 cup Chardonnay wine
- 2 leeks, sliced
- 1 1/2 cups sliced mushrooms
- 1/4 teaspoon dried thyme
- 1/2 cup chicken stock
- 1/2 cup whipping cream (see substitution)
- In shallow dish combine 2 tablespoons of the flour and half of the salt & pepper; lightly dredge chicken in seasoned flour.
- In large pan, heat half of the butter and oil over medium-high heat; cook chicken, turning once, for 6 to 8 minutes or until golden brown.
- Add 1/4 cup of wine to skillet and reduce heat to medium-low; cover and cook for 3 to 4 minutes more or until chicken is no longer pink inside. Transfer chicken to warming tray. Reserve juices.
- Add remaining butter and oil, cook leeks, stirring occasionally, for 5 minutes. Stir in mushrooms and thyme. Increase heat to medium and cook, stirring for 3 minutes.
- Sprinkle with remaining flour, cook stirring for 1 minute.
- Add stock, reserved chicken juices and remaining wine; bring to boil, stirring to scrape up brown bits from botom of skillet.
- Stir in cream and return to boil; cook, stirring occasionally, for 3 to 4 minutes or until thick enough to coat spoon. Season with remaining salt and pepper.
- Pour over chcken and serve.
Any fruity white wine for chardonnay.
I do not always have cream in the house and do not like purchasing a entire container for one recipe. A great substitution is to use soft goat cheese in place of cream. About 2 tablespoons goat cheese will subtitute for 1/2 cup cream. Just add it as a last step, no need to boil it down.
Yield: serves 6