Season chicken on both sides with salt and pepper. Heat 1 1/2 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.
Reduce heat to medium. Add the remaining 1 1/2 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.
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.
i loved this dish it was really nice nice sauce nice everything really
Ha ha you've been tricked I'm not trying this dish ever
Pros: it was the best thing ever
Cons: it is yummy
February 12, 2012
tasty and not difficult
I suggest always preparing ingredients in advance. Tis recipe is not difficult if all it measured and ready on hand. My hubby loved it and was blown over So I will make it again soon
Pros: brandy really made it taste special
Cons: breasts were not cooked in time so 4 minutes is tight
January 17, 2011
I loved this recipe. Did not have brandy on hand so used cognac, very delicious. Very easy, and could not believe that this is a healthy dish. This dieting thing is not so difficult if I have recipes like this on hand.
July 10, 2010
By: EatingWell User
My family and I did not enjoy this dish. The sauce was too runny and did not have enough flavor. It took too long to make for how unsatisfying it was. I won't be making it again.
February 27, 2010
By: EatingWell User
This dish is truly cuisine at home! The sauce is fabulous and goes together quite quickly. Definitely good enough for company,