°2 large leeks cut into thin slices
°1 c 1⁄2 chicken broth
°1⁄2 c of dry white wine
°1⁄2 Heavy Cream Cup
°2 springs of fresh thyme
°1 tsp Dijon mustard
°2 teaspoons corn starch dissolved in 2 tbsp water or broth
*Methods
Dried chicken breasts with paper towels. Cut each breast into radius into 2 thinner slices. Alternately, place the chicken breasts between two pages of plastic wrap and place them in an equal thickness.
In shallow bowl, combined flour, salt, pepper & garlic powder. Set aside.
Adding 2 tsp of butter 1 tbsp of olive oil to frying pan. Heat to temperature to butter dissolves. Dredge 3 chicken slices in a delicate mixture, with coating both sides, while eliminating excess flour. Add the painted chicken to the pan and cook until slightly brown, about 5 minutes. Turning around and cook another 3-5 mn. Removing cooked chicken to a plate & cover for heating. Repeat to all the chickens are brown
Add 2 tsp of butter to the pan and heat until melted. Add the mushroom slices and cook, without cubing them, until the mushrooms are well browned on one side. Stir the mushrooms, stir and continue cooking until moisture is released and evaporates, and the mushrooms are well browned.
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