member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Apron Strings...      

Recipe Categories:

    Chicken Breast with Creamed Leeks & Mush


    Source of Recipe


    recipecircus/buny

    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.


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |