Creamy Mushroom and Leek Chicken Breasts
3 boneless, skinless Harvest Haven chicken breasts
salt and freshly ground black pepper
1 tablespoon olive oil
3 tablespoons butter
½ pound brown mushrooms (about 16-18 mushrooms)
3 Harvest Haven leeks, sliced into ⅛ inch rounds, white and pale green parts only
⅓ cup white wine
1 cup cream
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. Trim any excess fat and season both sides with salt and freshly ground black pepper.
Heat a large skillet to medium high heat. Add ½ tablespoon of butter and ½ tablespoon of the olive oil until the butter is melted then add 3 of the chicken breasts to the pan. Cook undisturbed 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 tent with aluminum foil to keep warm and rest. Wipe out the pan and add ½ tablespoon of butter and the remaining olive oil. Repeat with the remaining three chicken breasts. Transfer to the plate with the other cooked chicken.
Wipe out 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. Cook while stirring occasionally 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 cream, 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.
Stir in the last tablespoon of butter to add a bit of gloss and adjust the seasoning to taste.
Add the chicken breasts back to the pan and top with the sauce, or transfer to serving plates and spoon sauce over them then. Serve with rice, noodles or farro.