Chicken Breast with Leeks & Mushrooms

Name: Chicken Breast with Leeks and Mushrooms
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: flour; paprika; salt and black pepper; chicken breasts; olive oil; leeks; mushrooms; white wine; chicken broth; oregano; kalamata olives; capers

Chicken Breast with Leeks and Mushrooms recipe

Yield

4 servings

Prep

20 min

Cook

30 min

Ready

1 hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
¼	cup	all-purpose flour
¼	teaspoon	paprika
		salt and black pepper	*
1	whole	chicken breasts with or without skin	*
1	tablespoon	olive oil
2	medium	leeks sliced	*
6	each	mushrooms sliced
¼	cup	white wine dry	*
¼	cup	chicken broth
½	teaspoon	oregano crumbled
8	each	kalamata olives pitted, chopped	*
1	teaspoon	capers drained, chopped	*

Ingredients

Amount	Measure	Ingredient	Features
59	ml	all-purpose flour
1.3	ml	paprika
1	x	salt and black pepper	*
1	whole	chicken breasts with or without skin	*
15	ml	olive oil
2	medium	leeks sliced	*
6	each	mushrooms sliced
59	ml	white wine dry	*
59	ml	chicken broth
2.5	ml	oregano crumbled
8	each	kalamata olives pitted, chopped	*
5	ml	capers drained, chopped	*

Directions

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 sauté 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 oregano.

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.