Chicken with Leek & Mushroom Sauce

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Chicken with Leek & Mushroom Sauce

Chicken with Leek & Mushroom Sauce

Brandy, mushrooms and leek add a sophisticated touch to ordinary chicken breasts.

Serves 4

Prep Time 30 min

Total Time 30 min.

Ingredients

  • 4 boneless, skinless chicken breasts, (1-1 1/4 pounds total), trimmed
  • Salt & freshly ground pepper, to taste
  • 1 tablespoon extra-virgin olive oil, divided
  • 1/2 cup sliced leek
  • 1 tablespoon chopped fresh thyme
  • 2 cups sliced mushrooms
  • 1/4 cup brandy
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons all-purpose flour
  • Lemon juice, to taste
  • 1 tablespoon chopped fresh parsley

Cooking Directions

Step 1

Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add chicken and sear until well browned on both sides, about 3 minutes per side. Transfer the chicken to a plate and tent with foil.

Step 2

Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add leek and thyme. Cook, stirring, for 2 minutes. Add mushrooms; cook for 5 minutes more. Add brandy and cook for 2 minutes. Transfer to a bowl. Whisk broth and flour in a small bowl. Add to the pan. Cook, whisking, until slightly thickened, about 3 minutes.

Step 3

Return the mushroom mixture, chicken and any accumulated juices to the pan; reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt, pepper and lemon juice; spoon over the chicken. Garnish with parsley.


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