Mushroom And Leek Chicken Breast Recipe

Braised Chicken with Mushrooms and Leeks Skinnytaste

WebDec 4, 2018 · Set aside and repeat with the remaining chicken. Set aside. Reduce the heat to medium-low and add the butter. When the butter …

Rating: 4.9/5(132)
1. Rinse the leeks well and separate the layers to make sure there is no dirt. Slice into 1/4-inch thick half moons.
2. Preheat the oven to 375 degrees.
3. Mix together 1 1/4 teaspoons of salt, 1/4 teaspoon pepper and the paprika and season all sides of the chicken.
4. Heat a large Dutch oven or oven safe skillet on high heat. Once hot spritz with olive oil and brown the chicken, in batches on all sides, about 5 minutes on each side, adjusting the heat as needed.

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Leek and Mushroom Chicken Skillet Iowa Girl Eats

WebJan 12, 2015 · 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 …

1. 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.
2. 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.

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Creamy Mushroom and Leek Chicken Cooking With …

WebSep 18, 2020 · Wipe out the pan and add ½ tablespoon of butter and the remaining olive oil. Repeat with the remaining three chicken breasts. …

1. Prepare the chicken by using a sharp knife to cut the chicken breast in half into two thinner pieces by starting at the thicker end of the chicken breast. Trim any excess fat and season both sides with salt and freshly ground black pepper.
2. Heat a large skillet to medium high heat. Add 1/2 tablespoon of butter and 1/2 tablespoon of the olive oil until the butter is melted. Then add 3 of the chicken breasts to the pan. Cook until you can see that the chicken is cooking through on the one side, about 3-4 minutes. Use tongs to flip the chicken over once it is nicely browned and cook for an additional 3-4 minutes or until the thickest part of the chicken reaches 160 degrees F. Transfer to a plate and keep warm. Wipe out the pan and add 1/2 tablespoon of butter and the remaining olive oil. Repeat with the remaining three chicken breasts. Transfer to the plate with the other cooked chicken.
3. Wipe the pan again and over medium heat, and melt 1 tablespoon of the butter. Add the mushrooms and leeks to the pan with a pinch of salt. Stirring occasionally, cook for about 5 minutes or until the mushrooms are softened and the leeks are becoming limp. Add the wine and continue to cook for 2 minutes. Add the coconut milk, raise the heat to medium high and cook for 5 minutes until it has slightly reduced.
4. Transfer the chicken breasts onto serving plates and spoon sauce over them liberally.

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