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Recipe for :

Encrusted Breast of Chicken with sautéed Leeks and Mushrooms

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirely said:

"I made this a while back and it is very good. I served it with garlic mashed potatoes and a green salad".


4 whole skinless, boneless chicken breasts (4 pieces)
1/2 cup sesame seeds
Pinch of salt and freshly ground pepper
1 Tblsp. olive oil
1 cup heavy cream
1 can low sodium chicken broth
1/2 cup white wine

2 leeks, split in half, washed well, and cut into a small dice
1 cup of white button mushrooms, finely sliced
6 Tblsp. butter
Pinch of salt and freshly ground pepper (or to taste)

  • Season the chicken breasts with salt and pepper. In an oven-proof fry pan, sear the chicken breasts on each side in the olive oil.
  • Remove chicken from pan, coat in the sesame seeds, and finish in a 350º oven for about 5 minutes.
  • Remove the chicken from the pan and keep warm. On the stovetop, heat the pan and deglaze the pan with the white wine. Reduce the wine by half and then add the reduced chicken stock.
  • Reduce the liquid by half, or until it is of sauce consistency. Keep sauce warm.

For the Leeks and Mushrooms:

  • Sauté the sliced mushrooms in 3 tablespoons of the butter until just tender. Season with salt and pepper to taste. Keep warm.
  • Sauté the diced leeks in the remaining butter until just tender, but do not let brown. Keep warm.

To Plate:

  • Divide the mushrooms among 4 plates, slightly mounding them. Cross the 2 half-breasts over a small portion of the mushrooms.
  • Sprinkle the leeks over the chicken. Spoon the sauce around the chicken. Serve immediately.

Serves 4

Shirley Cline