| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Flour |
| 1/4 |
ts |
Paprika |
| 1 |
|
Whole boneless chicken breast with skin; (about 3/4 pound), |
|
|
; halved |
| 1 |
tb |
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 |
ts |
Dried thyme; crumbled |
| 8 |
|
Kalamata or other brine-cured black; pitted and chopped |
|
|
; olives |
| 1 |
ts |
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.
A Message from our Provider:
“Jesus: The half has never been told”