One-Pan Creamy Mushroom & Leek Chicken Breasts

How to Make

• Step 1: To prepare the chicken, start at the thicker end of the chicken breast and use a sharp knife to cut the chicken breast in half into two thinner cutlets.

• Step 2: Trim any excess fat and season both sides with kosher salt and freshly ground black pepper.

• Step 3: 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.

• Step 4: Cook undisturbed until you can see that the chicken is cooking through on the one side, about 3-4 minutes.

• Step 5: 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.

• Step 6: Transfer to a plate and tent with aluminum foil to keep warm and rest.

• Step 7: Wipe out the pan with paper towels and add 1/2 tablespoon of butter and the remaining olive oil. Repeat with the remaining three chicken breasts.

• Step 8: Transfer to the plate with the other cooked chicken.

• Step 9: Wipe out the pan again and over medium heat, and melt 1 tablespoon of the butter.

• Step 10: Add the mushrooms and leeks to the pan with a pinch of kosher salt; cook while stirring occasionally for about 5 minutes or until the mushrooms are softened and the leeks are becoming limp.

• Step 11: Add the wine and continue to cook for 2 minutes.

• Step 12: Add the cream or half and half, raise the heat to medium high and cook for 5 minutes or until the cream coats the back of a spoon and has slightly reduced.

• Step 13: Stir in the last tablespoon of butter to add a bit of gloss and adjust the seasoning to taste.

• Step 14: Add the chicken breasts back to the pan and top with the sauce, or transfer to serving plates and spoon sauce over them then.

• Step 15: Serve with rice, noodles or farro.