Chicken Breasts With Leeks And Mushrooms
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | December 19 | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Flour |
| 1/4 | t | Paprika |
| 1 | Whole boneless chicken | |
| breast with skin about | ||
| 3/4 pound | ||
| halved | ||
| 1 | T | Olive oil |
| The white part of 2 medium | ||
| leeks sliced washed | ||
| well and patted | ||
| dry | ||
| 6 | Mushrooms, sliced | |
| 1/4 | c | Dry red wine |
| 1/4 | c | Chicken broth |
| 1/2 | t | Dried thyme, crumbled |
| 8 | Kalamata or other | |
| brine-cured black pitted | ||
| and chopped | ||
| olives | ||
| 1 | t | Drained bottled capers |
| chopped | ||
| Fresh lemon juice to taste |
INSTRUCTIONS
In a shallow bowl stir together the flour, the paprika, and salt and pepper to taste and dredge the chicken breasts in the flour mixture, shaking off the excess. In a heavy (preferably cast-iron) skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the chicken, turning it once, until it is golden brown. Reduce the heat to moderately low and stir in the leeks, the mushrooms, the wine, the broth, and the thyme. Cook the mixture, covered partially, for 25 to 30 minutes, or until the chicken is cooked through, and transfer the chicken to a platter. To the skillet add the olives, the capers, and the lemon juice and cook the mixture, stirring, for 1 minute. Serve the chicken topped with the leek mixture. Serves 2. Gourmet December 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2492
Calories From Fat: 474
Total Fat: 53.4g
Cholesterol: 292.4mg
Sodium: 4876.8mg
Potassium: 3991.6mg
Carbohydrates: 313.5g
Fiber: 27.2g
Sugar: 15.6g
Protein: 184.6g