INGREDIENTS

• 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)

DIRECTIONS

1. In shallow dish combine 2 tablespoons of the flour and half of the salt & pepper; lightly dredge chicken in seasoned flour.
2. 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.
3. 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.
4. 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.
5. Sprinkle with remaining flour, cook stirring for 1 minute.
6. Add stock, reserved chicken juices and remaining wine; bring to boil, stirring to scrape up brown bits from botom of skillet.
7. 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.
8. Pour over chcken and serve.

SUBSTITUTION

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