30- Minute Creamy Mushroom and Leek Chicken Breasts

• Gluten free

• Meat

  • 3 Chicken breasts, boneless skinless

• Produce

  • 1/2 lb Brown mushrooms
  • 3 Leeks

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3 tbsp Butter
  • 1 cup Cream or half and half

• Beer, Wine & Liquor

  • 1/3 cup White wine

Found on foodiecrush.com

Description

Ingredients

• 3 boneless, skinless chicken breasts
• kosher salt and freshly ground black pepper
• 1 tablespoon olive oil
• 3 tablespoons butter
• ½ pound brown mushrooms (about 16-18 mushrooms), gently cleaned with a damp paper towel
• 3 leeks, sliced into ⅛ inch rounds, white and pale green parts only
• ⅓ cup white wine
• 1 cup cream or half and half

Directions

• To prepare the chicken, start at the thicker end of the chicken breast and use a sharp knife to cut the chicken breast in half into two thinner cutlets. Trim any excess fat and season both sides with kosher salt and freshly ground black pepper.
• Heat a large skillet to medium high heat. Add ½ tablespoon of butter and ½ tablespoon of the olive oil until the butter is melted then add 3 of the chicken breasts to the pan. Cook undisturbed until you can see that the chicken is cooking through on the one side, about 3-4 minutes. Use tongs to flip the chicken over once it is nicely browned and cook for an additional 3-4 minutes or until the thickest part of the chicken reaches 160 degrees F. Transfer to a plate and tent with aluminum foil to keep warm and rest. Wipe out the pan with paper towels and add ½ tablespoon of butter and the remaining olive oil. Repeat with the remaining three chicken breasts. Transfer to the plate with the other cooked chicken.
• Wipe out the pan again and over medium heat, and melt 1 tablespoon of the butter. Add the mushrooms and leeks to the pan with a pinch of kosher salt. Cook while stirring occasionally for about 5 minutes or until the mushrooms are softened and the leeks are becoming limp. Add the wine and continue to cook for 2 minutes. Add the cream or half and half, raise the heat to medium high and cook for 5 minutes or until the cream coats the back of a spoon and has slightly reduced. Stir in the last tablespoon of butter to add a bit of gloss and adjust the seasoning to taste.
• Add the chicken breasts back to the pan and top with the sauce, or transfer to serving plates and spoon sauce over them then. Serve with rice, noodles or farro.