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LOCATION: Recipes >> Poultry >> Chicken Breasts 18

Print this Recipe    Chicken Breasts 18

Chicken Breast with Leeks and Mushrooms
Serving Size : 2

1/4 cup all-purpose flour
1/4 teaspoon Hungarian paprika
salt and pepper
1 whole chicken breast with skin, halved
1 tablespoon olive oil
2 medium leek, white part only; washed, dried, and sliced
6 mushrooms, sliced
1/4 cup dry white wine
1/4 cup chicken broth
1/2 teaspoon dried oregano, crumbled
8 Kalamata olives, pitted and chopped
1 teaspoon capers, drained and chopped
lemon juice

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 oregano.
Cook the mixture, covered partially, for 15 to 20 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.

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