- 3 chicken breasts with bones and skin cut diagonally
- Multi-purpose flour cup 1⁄2
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 12 ounces of mushroom cleaner and thick slices
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 2 garlic cloves
- 2 large leeks cut into thin slices
- 1 c 1⁄2 chicken broth
- 1⁄2 c of dry white wine
- 1⁄2 Heavy Cream Cup
- 2 springs of fresh thyme
- 1 tsp Dijon mustard
- 2 teaspoons corn starch dissolved in 2 tbsp water or broth
Used paper towels to dry the chicken breasts.
Cut each breast in half so that you have two thinner pieces.
You could also put the chicken breasts between two sheets of plastic wrap, making sure they are all the same thickness.
Mix flour, salt, pepper, and garlic powder in a shallow bowl.
By putting in 2 tsp of butter
Add 1 tablespoon of olive oil to the pan.
Bring the temperature up until the butter melts.
Dredge three pieces of chicken in a delicate mixture, coating both sides and getting rid of any extra flour.
Add the painted chicken to the pan and cook for about 5 minutes, or until it gets a little bit brown.
Cook for another 3–5 minutes after turning around.
Putting the cooked chicken on a plate and covering it so it can heat up.
Keep doing it until all the chickens are brown.
Add 2 tsp of butter and heat it until it melts.
Add the mushroom slices and cook them until they are well browned on one side, without cutting them into cubes.
Stir the mushrooms and keep doing so while they are cooking until the water comes out and evaporates and the mushrooms are nicely browned.
Put the slices of leek in the pan and cook them until they are done.
Cook for 30 seconds after adding the chopped garlic.
Pour the wine into the pan and use a wooden spoon to scrape the bottom until it’s gone.
Putting in branches of thyme, chicken stock, mustard, and cream.
Bring to a boil, then cook for 5 minutes.
Melt corn starch and add it.
Bring the sauce back to a low boil.