This was the best meal we've had in a while. We actually saw the recipe in our local newspaper in the morning and decided to give it a try - we made a few modifications to make it healthier, of course:) It's the first time I've actually cooked with leeks. For some reason I pictured them being red, like beets. I must admit, I was looking for them near the radishes in the grocery store. What do you know, they're just like big scallions! (duh, Michael says). Anyways, the recipe is pretty easy and good for a weeknight. And you can never go wrong with a mushroom wine sauce. We served it with some bruschetta and a cucumber spinach salad (topped with some walnuts and blue cheese).
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1/4 cup all-purpose flour
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 tbsp. Olive oil
- 1 tbsp. reduced-fat butter
- 10 oz. cremini mushrooms, thinly sliced (about 2.5 cups)
- 1 small leek, trimmed, thinly sliced crosswise and thoroughly rinsed
- 1/2 cup dry white wine
- 3/4 cup reduced-sodium chicken broth
- 1/2 tsp. cornstarch
- 1/3 cup light sour cream
- 1/2 tsp. lemon juice
- 1/2 tsp. dried tarragon
- Put the chicken breasts in a zip-lock bag. Pound them with a heavy skillet or rolling pin, until about 1/2 inch thick.
- Combine flour, 1 tsp. salt, 1 tsp pepper in a shallow dish. Dredge both sides of each chicken breast through the flour mixture to lightly coat.
- Heat the oil and butter in a large nonstick skillet over medium-high. Add chicken breasts and cook until they are well browned on each side, about 4 minutes per side. Transfer to a plate and cover with foil to keep warm.
- Put the mushrooms and leeks into the skillet and sauté until the leeks are tender, about 5 minutes. Stir in the wine.
- Stir the broth and cornstarch together in a small bowl. Add to the mushrooms and leeks. When the sauce is simmering and thickened, stir in the sour cream, lemon juice, and tarragon. Remove from heat. Spoon sauce mixture over the chicken breasts.