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Recipe
for :
Encrusted
Breast of Chicken with sautéed Leeks
and Mushrooms
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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".
Ingredients
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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)
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Method
- 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
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