Chicken Breast with Leeks & Mushrooms
Submitted by aesdana
One-skillet braised chicken breasts with sweet leeks and mushrooms in a white wine pan sauce, finished bright with kalamata olives, capers, and a squeeze of lemon. A simple Mediterranean dinner from a single pan.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
1 hrsOne pan, big flavor, no fuss. This is a quietly elegant braise that starts with chicken breast dredged in flour spiked with paprika, which does double duty: it browns into a golden crust in the skillet and later thickens the pan sauce into something silky.
A cast-iron pan is worth using here for the deep, even browning that gives the dish its backbone. Once the chicken is golden, in go the leeks, sliced mushrooms, white wine, and broth, and everything braises together gently until the breast is cooked through and the vegetables turn soft and sweet.
The finish is what sets it apart. With the chicken resting on a platter, you stir kalamata olives, capers, and a hit of lemon juice into the sauce. That briny, salty, sharp jolt cuts through the mellow leeks and wine and wakes the whole plate up.
Spoon the leek mixture over the chicken and serve with crusty bread or rice.
Chef Tips
- Slice and rinse the leeks well; grit hides between their layers and turns up uninvited.
- Don’t crowd the pan when browning; give the chicken room or it steams instead of searing.
- Taste before adding salt at the end; the olives and capers bring plenty.
Variations
- Stir in a splash of cream at the end for a richer, more velvety sauce.
- Add a handful of cherry tomatoes or artichoke hearts with the olives.
- Use bone-in thighs instead of breast for a more forgiving, juicier braise.
Ingredients
Directions
In a shallow bowl stir together the flour, the paprika, and salt = and pepper to taste and dredge the chicken breasts in the flour mixture, shaking off the excess.
In a heavy (preferably cast-iron) skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chicken, turning it once, until it is golden brown.
Reduce the heat to moderately low and stir in the leeks, the mushrooms, the wine, the broth, and the oregano.
Cook the mixture, covered partially, for 25 to 30 minutes, or until the chicken is cooked through, and transfer the chicken to a platter.
To the skillet add the olives, the capers, and the lemon juice and cook the mixture, stirring, for 1 minute.
Serve the chicken topped with the leek mixture.
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