Recipe Chicken Breast Leeks Mushrooms

Add remaining tablespoon butter to skillet then add mushrooms leeks and shallot season with salt and pepper then saute until mushrooms are golden brown and tender 5 minutes.

Recipe chicken breast leeks mushrooms. Fill pocket with 2 3 tablespoons of the mushroom mixture. Add garlic then saute for one more minute. Chicken does not have to be completely cooked through.

Turn down the heat stir in the sliced leeks and cook stirring until the leeks are softened and reduced about 5 minutes. Next add the mushrooms and leeks and saute for another couple of minutes until the mushrooms have released their moisture and the leeks are caramelized. Cut a small pocket in the top edge of the side of each chicken breast but don t cut all the way through the breast.

Add the remaining 2 tablespoons oil and mushrooms to the pan and cook stirring occasionally until lightly browned 4 to 6 minutes. Remove the browned chicken thighs from the pot and saute the onion garlic and chili. Remove to a plate then set aside.

Stir in garlic and thyme or tarragon and cook until fragrant about 1 minute. Cook the mixture covered partially for 25 to 30 minutes or until the chicken is cooked. Add the mushrooms and season with salt and pepper.

Used 2t pinot grigio and 1t apple cider vinegar instead of sherry halving the amount of mushrooms to 4oz and using baby bellas instead of white subbing a large shallot for one of the leeks total 1 shallot and 1 leek using chicken breasts instead of thighs to save on points adding some garlic powder to season the breasts and simmering it on the stove for about 20 mins until the breasts were cooked through instead of putting it in the oven for. I did make the following modifications. Stir and cook for 4 minutes or until tender.

Heat the olive oil in a large pan over medium heat and cook and stir the chicken pieces with the mushrooms until the chicken is lightly cooked browned in places and firm about 5 minutes. After the sauce has reduced and become creamy add the chicken back to the pan and spoon the sauce over top. Reduce the heat to moderately low and stir in the leeks the mushrooms the wine the broth and the thyme.