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I love preparing recipes where the main ingredient, in this case chicken, is left kid-friendly and then I can punch up the flavors by adding in more grown up flavors.  These thinly cut (scallopini) are dredged in flour and then pan-fried over medium heat producing a flavorful and altogether quick main dish.  Next, I simply saute the sliced mushrooms with the leeks and then add in the half and half (and a swirl of butter).  My kids enjoyed just plain chicken and my husband and I devoured the more grown up version of tonight’s dinner.

I bought the “thin cut” boneless, skinless chicken breasts in the poultry section of my local grocery store, so there was no pounding with a meat mallet to get the 1/4-inch thickness that we’re usually looking for when preparing a chicken cutlet.  No doubt I’m paying more but I’m also saving some precious time by cutting out the pounding.

The extra time went into preparing a loaf of  Basic Beer Bread while my husband and kids were happily installed on the couch watching Dr. Doolittle.

 Chicken with Wild Mushrooms and Leeks

Ingredients

1 1/4 lb boneless, skinless chicken breasts (thin cut)

1/4 cup flour

4 tbsp grapeseed oil or vegetable oil, divided

1 tbsp unsalted butter

2 small leeks, white and light green parts (cut in half and then cut in 1/4-inch slices

1 package sliced cremini mushrooms

12-14 shiitake mushrooms, stems removed, chopped

Kosher salt and freshly ground black pepper

Zest of 1 lemon

1/3 cup half and half

1 tbsp butter

Method

Rinse chicken and pat dry.  Salt and pepper chicken breasts.  Dredge chicken in flour,shaking off excess.  Heat large saute pan over medium heat.  Add oil and butter. Add chicken, skin side down and cook about 2 minutes on each side.  Do not crowd pan.  Whipe out pan with paper towel about half-way through cooking chicken breasts to remove any flour that may be left in pan.  Remove cooked chicken breasts to platter.  Cover and keep warm.

Add remaining 2 tbsp oil and add mushrooms.  Season mushrooms with salt and pepper to taste.  Saute for 5 minutes and then add leeks to pan.  Cook for 3 to 5 minutes more.  Add lemon zest and stir.  Add half and half and butter, stirring to combine all ingredients. 

Spoon mushroom-leek sauce over chicken. Serve immediately.

Yield:  4 servings

Kitchen Note:  Thin cut chicken breasts generally come in different sizes within the same package, therefor you may need to adjust the cooking time for each chicken breast accordingly.

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