Description
This creamy mushroom and leek chicken skillet is a comforting meal featuring tender chicken cutlets in a luscious cream sauce with sautéed mushrooms and leeks.
Ingredients
Scale
- 3 boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons butter (divided)
- ½ pound brown mushrooms, gently cleaned
- 3 leeks, sliced into ⅛ inch rounds
- ⅓ cup white wine
- 1 cup cream or half and half
Instructions
- Slice each chicken breast in half horizontally to create thinner cutlets. Season both sides with kosher salt and black pepper.
- Heat a skillet over medium-high heat. Add ½ tablespoon butter and ½ tablespoon olive oil. Cook three chicken cutlets for 3-4 minutes until browned, then flip and cook another 3-4 minutes until fully cooked. Transfer to a plate and keep warm.
- Repeat the cooking process with the remaining chicken cutlets.
- Wipe the pan and add ½ tablespoon butter and the remaining olive oil. Cook mushrooms and leeks with a pinch of salt for about 5 minutes until softened.
- Add white wine and cook for 2 minutes. Stir in cream and simmer for 5 minutes until slightly thickened. Adjust seasoning.
- Return chicken cutlets to the pan, spoon sauce over them, and serve immediately.
Notes
- Serve with rice, noodles, or farro for a complete meal.
- Adjust seasoning based on taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: Creamy Mushroom Leek Chicken