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Chicken Breast with Creamed Leeks & Mushrooms

Source of Recipe

unknown


List of Ingredients

1/4 ounce imported dried mushrooms
4 large leeks
4 boneless skinless chicken breast halves
1 cup chicken broth
2 tablespoons white wine
1 teaspoon Dijon mustard
1/3 cup hot water
1/3 cup whipping cream
fresh grated nutmeg and black pepper
salt to taste
crushed red pepper flakes


Recipe

Put mushrooms in a small dish & cover with hot water. Let soak until soft, about 30 minutes. Drain & slice the mushrooms. Trim the coarse green ends from the leeks. Slit the leeks & fan the leaves open under cold water to remove the dirt. Quarter them lengthwise, then cut crosswise into 1/2 inch slices. Remove the skin from the chicken. Pound each breast between 2 sheets of waxed paper or plastic wrap to a uniform thickness of about 1/4 inch.

Combine the chicken stock & port wine in the pressure cooker. Add chicken breasts & leeks. Close pressure cooker. Bring up to full pressure for 2 minutes. Release pressure. Set chicken aside & tent it with aluminum foil. Remove all but 1/4 cup of the cooking liquid from the bottom of the pressure cooker. Add mushrooms & mustard. Heat to a boil. Add cream & cook over high heat until it thickens slightly, 2-3 minutes. Add nutmeg, salt & pepper to taste, remove from fire. To serve, spoon leeks onto serving plate & top with a chicken breast.