Recipe Image

Chicken with Leek & Mushroom Sauce

  • 30 m
  • 30 m
EatingWell Test Kitchen
“Brandy, mushrooms and leek add a sophisticated touch to ordinary chicken breasts.”


    • 4 boneless, skinless chicken breasts, (1-1¼ pounds total), trimmed
    • Salt & freshly ground pepper, to taste
    • 1 tablespoon extra-virgin olive oil, divided
    • ½ cup sliced leek
    • 1 tablespoon chopped fresh thyme
    • 2 cups sliced mushrooms
    • ¼ cup brandy
    • 1 cup reduced-sodium chicken broth
    • 2 teaspoons all-purpose flour
    • Lemon juice, to taste
    • 1 tablespoon chopped fresh parsley


  • 1 Season chicken on both sides with salt and pepper. Heat 1½ teaspoons oil in a large heavy skillet over medium-high heat. Add chicken and sear until well browned on both sides, about 3 minutes per side. Transfer the chicken to a plate and tent with foil.
  • 2 Reduce heat to medium. Add the remaining 1½ teaspoons oil to the pan. Add leek and thyme. Cook, stirring, for 2 minutes. Add mushrooms; cook for 5 minutes more. Add brandy and cook for 2 minutes. Transfer to a bowl. Whisk broth and flour in a small bowl. Add to the pan. Cook, whisking, until slightly thickened, about 3 minutes.
  • 3 Return the mushroom mixture, chicken and any accumulated juices to the pan; reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt, pepper and lemon juice; spoon over the chicken. Garnish with parsley.
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