Leek, Mushroom and Chicken Scallopine
Preparation: 15 minutes
Cooking: 30 minutes
4 chicken breast fillets, halved lengthways
2 tblspn plain flour
Salt and ground black pepper
2 tblspn olive oil
1 leek, trimmed, thinly sliced
400g cup mushrooms, sliced
1/3 cup dry white wine
1/2 cup chicken stock
1/4 cup light thickened cream
1 tblspn lemon juice
1/4 cup flat-leaf parsley, chopped
Mashed potatoes, to serve
Flatten chicken breasts until ½ cm thick. Combine flour and salt and pepper on a large plate. Lightly coat chicken in flour. Heat 1 tblspn of oil in a large heavy-based frying pan over a medium-high heat. Cook chicken, in batches, for 2 minutes on each side or until golden. Transfer to a plate.
Add remaining 1 tblspn oil and leek to pan. Cook, stirring for 3 minutes. Add mushrooms. Cook, stirring often, for 4 minutes or until golden. Add wine to pan. Bring to the boil. Gently boil for 2 minutes or until slightly reduced.
Stir in stock, cream and lemon juice. Season with salt and pepper. Simmer over medium-low heat for 3 minutes. Return chicken to pan. Cover, cook for 4 minutes or until chicken is cooked through. Sprinkle with parsley. Serve with mashed potatoes.