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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 6 2017

Not Boring Chicken - Leek and Mushroom Chicken Skillet

    1lb chicken breasts, pounded thin
    1/4 cup gluten-free or all-purpose flour
    salt and pepper
    2 Tablespoons butter, divided
    drizzle of extra virgin olive oil
    6oz sliced mushrooms
    2 leeks, white and light green parts only, thinly sliced
    1 small shallot or 1/4 small onion, minced
    1 garlic clove, minced
    1 cup chicken broth
    1 packed Tablespoon chopped fresh tarragon
    juice from 1/2 small lemon

Add 1 Tablespoon butter and a drizzle of extra virgin olive oil to a large nonstick skillet over medium-high heat (oil will keep butter from burning.) Mix flour and lots of salt and pepper in a shallow dish then dredge chicken breasts and add to skillet. Saute until golden brown on both sides, 2-3 minutes a side. Chicken does not have to be completely cooked through. Remove to a plate then set aside.
    
Add remaining tablespoon butter to skillet then add mushrooms, leeks, and shallot, season with salt and pepper, then saute until mushrooms are golden brown and tender, 5 minutes. Add garlic then saute for one more minute. Add chicken broth and tarragon then nestle chicken back into skillet and simmer until sauce has thickened and reduced, and chicken is cooked through, 3-4 minutes. Squeeze a bit of lemon juice over the skillet then stir to combine. Add more salt and pepper if necessary then serve.