Chicken with Leek and Mushroom Sauce

This is an easy and delicious recipe, company worthy.

My changes are in parenthesis.

4 servings

Ingredients

• 4 boneless, skinless chicken breasts, (1-1 1/4 pounds total), trimmed
• Salt & freshly ground pepper, to taste
• 1 tablespoon extra-virgin olive oil, divided
• 1/2 cup sliced leek
• 1 tablespoon chopped fresh thyme
• 2 cups sliced mushrooms
• (handful of spinach leaves)
• 1/4 cup brandy ( or white wine)
• 1 cup reduced-sodium chicken broth(1 can cream of chicken/mushroom soup)
• 2 teaspoons all-purpose flour(left out)
• Lemon juice, to taste(optional)
• 1 tablespoon chopped fresh parsley

Preparation

1. 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.
2. (Saute vegetables in olive oil. Add seasonings, add back chicken, cover with soup and add white wine and a touch of brandy or sherry)   Reduce heat to medium low. OR
3. 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.
4. Return the mushroom mixture, chicken and any accumulated juices to the pan; reduce heat to low. 
5. Simmer until chicken is cooked through, about 20 minutes. Transfer the chicken to a warmed platter. Season sauce with salt, pepper and lemon juice; spoon over the chicken. Garnish with parsley.
6. (Serve over noodles or rice.)

From EatingWell:  March 1998