Chicken with Mushroom Leek Sauce

Copyright 2014 by Jacqueline Peppard, all rights reserved.

4 chicken breasts

Chicken Rub: A mixture of dried thyme; tarragon; rosemary; and garlic powder.

Olive oil and butter

Button mushrooms sliced

Large leek, halved and sliced

Fresh thyme minced

Cream

Wine or chicken broth

It’s the herbs that give the unique flavor to this dish. Try to obtain fresh if possible.

Lunch idea = pour over any type of fresh wilted greens. Microwave greens separately about 30 seconds until wilted; heat chicken and sauce about 2 minutes.

This is great served with baked butternut squash or over steamed greens or with grilled asparagus of other grilled vegetables.

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