Breast of Chicken with sautéed Leeks
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
made this a while back and it is very good. I
served it with garlic mashed potatoes and a green
whole skinless, boneless chicken breasts (4
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
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
the chicken breasts with salt and pepper. In
an oven-proof fry pan, sear the chicken breasts
on each side in the olive oil.
chicken from pan, coat in the sesame seeds,
and finish in a 350º oven for about 5 minutes.
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.
the liquid by half, or until it is of sauce
consistency. Keep sauce warm.
the Leeks and Mushrooms:
the sliced mushrooms in 3 tablespoons of the
butter until just tender. Season with salt and
pepper to taste. Keep warm.
the diced leeks in the remaining butter until
just tender, but do not let brown. Keep warm.
the mushrooms among 4 plates, slightly mounding
them. Cross the 2 half-breasts over a small
portion of the mushrooms.
the leeks over the chicken. Spoon the sauce
around the chicken. Serve immediately.