Leek and Mushroom Chicken Skillet
Try this Leek and Mushroom Chicken Skillet recipe, or contribute your own.
Try this Leek and Mushroom Chicken Skillet recipe, or contribute your own.
- 1 garlic clove minced
- salt and pepper
- 1 cup chicken broth
- 1 lb chicken breasts pounded thin
- 6 oz sliced mushrooms
- 2 tablespoons butter divided
- drizzle of extra virgin olive oil
- 1/4 cup gluten-free or all-purpose flour
- 2 leeks, white and light green parts only thinly sliced
- 1 small shallot or 1/4 small onion minced
- 1 packed tablespoon chopped fresh tarragon
- juice from 1/2 small lemon
- Carbohydrate 3.29400557304365 g
- Cholesterol 635.652683413081 mg
- Fat 125.150793503055 g
- Fiber 0.881985691569488 g
- Protein 164.210999113922 g
- Saturated Fat 39.793186075591 g
- Serving Size 1 1 Serving (941g)
- Sodium 695.282644841712 mg
- Sugar 2.41201988147416 g
- Trans Fat 10.6299237550061 g
- Calories 1831 calories
Step-by-step
- Add 1 Tablespoon butter and a drizzle of extra virgin olive oil to a large nonstick skillet over medium-high heat (oil will keep butter from burning.)
- Mix flour and lots of salt and pepper in a shallow dish then dredge chicken breasts and add to skillet.
- Saute until golden brown on both sides, 2-3 minutes a side.
- Chicken does not have to be completely cooked through.
- Remove to a plate then set aside.
- Add remaining tablespoon butter to skillet then add mushrooms, leeks, and shallot, season with salt and pepper, then saute until mushrooms are golden brown and tender, 5 minutes.
- Add garlic then saute for one more minute.
- Add chicken broth and tarragon then nestle chicken back into skillet and simmer until sauce has thickened and reduced, and chicken is cooked through, 3-4 minutes.
- Squeeze a bit of lemon juice over the skillet then stir to combine.
- Add more salt and pepper if necessary then serve.
Ingredient quantities provide measurements, but they hide the crucial behavior of butter and oil in a hot pan. Combining one tablespoon of butter with a drizzle of olive oil creates a thermal buffer; the oil raises the smoke point of the milk solids in the butter, preventing bitter blackening during the initial two-minute sear. Pounding the chicken breasts to an even thickness ensures they reach the internal safety target of 165 degrees Fahrenheit without the exterior over-browning.
Many cooks ruin pan sauces by adding broth to a dry skillet or crowding the mushrooms. Slicing six ounces of mushrooms demands enough surface area for moisture to evaporate rather than pool, which stops the fungi from turning spongy. Sautéing the leeks, shallot, and mushrooms together for five minutes caramelizes their natural sugars, building the foundational depth required before introducing liquids.
Texture relies heavily on flour management and reduction control. Dredging the chicken in flour not only creates a golden crust but also releases starches into the broth as it simmers for three to four minutes, thickening the liquid naturally without cornstarch slurries. Stirring in lemon juice at the very end brightens the heavy fats, while fresh tarragon introduces a distinct anise note that survives brief heat exposure better than softer herbs like basil.
Maximizing financial efficiency from expensive proteins like chicken breasts and fresh herbs requires smart storage. Leeks trap sandy grit between their tight leaf layers, requiring a thorough vertical split and submersing in cold water before slicing. Fresh tarragon spoils rapidly in plastic bags, so wrapping the stems in a damp paper towel inside a sealed container preserves its aromatic oils for up to one week.
