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4 bones, skinned chicken breast halves (about l-l/4 lbs.)
s & P
l/4 stick butter
l tbsps. olive oil
4 medium leeks, white & pale green parts only, chopped
4 ozs. button mushrooms, thickly sliced
l/2 cup dry white wine
l/2 cup whipping cream
l/2 tsp. dried crumbled tarragon
Flatten chicken to scant l/2″ thickness. Season with s & p. Melt l
tbsp. butter with l tbsps. olive oil in heavy large skillet over
med-high heat. Saute chicken until light brown, about 2 mins. per
side. Transfer to plate. Add remaining l tbsps. butter to same
skillet and melt over medium heat. Add leeks & mushrooms & cook
until just beginning to color, stirring occasionally, about 5 mins.
Add wine, cream & tarragon and simmer until leek mixture thickens
slightlyt, about 5 mins. Return chicken and any juices to skillet &
simmer until chicken is just cooked through and leeks are tender,
about 5 mins. longer. Adjust seasonings. Arrange chicken on serving
platter. Spoon sauce over.
Serves 4.

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