Chicken with Leek & Mushroom Sauce

>> Martes, Marso 22, 2011

Chicken with Leek & Mushroom Sauce
Brandy, mushrooms and leek add a sophisticated touch to ordinary chicken breasts.

4 boneless, skinless chicken breasts,
(1-1 1/4 pounds total), trimmed
1/4 cup brandy
Salt & freshly ground pepper, to taste
1 cup reduced-sodium chicken broth
1 tablespoon extra-virgin olive oil,
divided 2 teaspoons all-purpose flour
1/2 cup sliced leek Lemon juice,
to taste 1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
2 cups sliced mushrooms

Yield: 4 Servings
1. Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add chicken and sear until well browned on both sides, about 3 minutes per side. Transfer the chicken to a plate and tent with foil.
2. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add leek and thyme. Cook, stirring, for 2 minutes. Add mushrooms; cook for 5 minutes more. Add brandy and cook for 2 minutes. Transfer to a bowl. Whisk broth and flour in a small bowl. Add to the pan. Cook, whisking, until slightly thickened, about 3 minutes.
3. Return the mushroom mixture, chicken and any accumulated juices to the pan; reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt, pepper and lemon juice; spoon over the chicken. Garnish with parsley.

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