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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