Pan-Roasted Chicken Breasts with Mushrooms and Leeks

(from otenma’s recipe box)

Serve with steamed basmati rice.

Source: Eating Well

Serves 4 people

Categories: main dish

Ingredients

  • 4 tablespoons olive oil
  • 2 teaspoon chopped fresh thyme
  • 1/2 teaspoon each salt and freshly ground black pepper
  • 24 shiitake mushroom caps, thinly sliced
  • 2 4-inch piece of leek, white part only, thinly sliced and rinsed clean of grit
  • 4 skinless, boneless chicken breast halves (6 oz. each)

Directions

  1. Heat oven to 400°F.

  2. Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.

  3. Add mushrooms and leeks; cook, stirring, 4 minutes, or until tender.

  4. Remove from heat; sprinkle with half the thyme, salt and pepper.

  5. With a paring knife, cut a small pocket in the top edge of one side of each chicken breast, being careful not to cut through the breast.

  6. Fill with 2 to 3 tablespoons of the mushroom filling.

  7. Season chicken with remaining thyme, salt and pepper.

  8. Heat remaining 1 tablespoon oil in an ovenproof skillet over medium-high heat.

  9. Brown chicken on both sides.

  10. Transfer pan to oven and roast 10 minutes, or until chicken is cooked through.

  11. Serve with remaining mushroom-leek mixture.

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