Forget A Frozen Dinner, Make Mushroom And Leak Chicken Breasts Instead

Forget A Frozen Dinner, Make Mushroom And Leak Chicken Breasts Instead

If you’re anything like the rest of us, you’re always on the lookout for a new recipe to help spruce up the loveable but standard cut of meat known as the boneless, skinless chicken breast. It’s not easy to keep things interesting, but we have found a recipe guaranteed to shake things up and get smiles on the faces of everyone at your dinner table.

For a dinner to serve 4 hungry people or 6 smaller appetites, you will need:

Ingredients

  • 3 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp butter
  • ½ pound brown mushrooms (about 16-18 mushrooms)
  • 3 leeks, sliced into ⅛ inch rounds, tough outer layers removed
  • ⅓ cup white wine
  • 1 cup cream or half and half

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Directions

  1. Start off by slicing your chicken breasts down the center into two thin cutlets and trimming off any excess fat. Season both sides up with salt and pepper and grab a large skillet.

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  2. Here, heat up ½ tablespoon each of butter and olive oil over medium high heat and place three of your halved breasts into the pan. Leave them alone for about 4 minutes before flipping them over and giving them another 4 minutes to brown. Once they are cooked through, set them to rest on a plate with aluminum foil tented over the top to keep them warm.
  3. Wipe down your pan and add in the butter and olive oil combo to repeat the same process with the other 3 chicken cutlets. Once these are cooked and have joined the others to rest, wipe the pan once last time and melt in 1 tablespoon of butter before stirring in your cleaned mushrooms and leeks along with a pinch of salt. Let these soften and cook for about 5 minutes and then add the wine and cook for another 2 minutes.
  4. Now it’s time to make the sauce worthy of the name “Creamy Mushroom and Leek Chicken”. Pour your cream in slowly while stirring, and raise the heat to medium high. It should take about 5 minutes for the cream to reduce and get thick enough to coat the back of your spoon. When that happens, stir in your remaining tablespoon of butter and add in any last seasonings that you think might be missing.

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  5. Place your chicken breasts back into the pan and coat them with the sauce. You can serve this up with whatever suits you. Egg noodles would create a hearty yet kid-friendly meal, or you could try barley, farro, or some zucchini ribbons if you’re feeling a bit adventurous.

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PHOTO CREDIT: FOODIECRUSH