Pan Roasted Chicken Breasts With Mushrooms And Leeks For Two - cooking recipe

Ingredients
    2 tablespoons olive oil, divided
    12 shiitake mushroom caps, thinly sliced
    1 leek, white part only, thinly sliced and cleaned
    1 teaspoon fresh thyme, chopped (divided)
    1/4 teaspoon salt, divided
    1/4 teaspoon fresh ground black pepper, divided
    2 (5 ounce) boneless skinless chicken breast halves
Preparation
    Preheat oven to 400\u00b0F.
    Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.
    Add mushrooms and leeks; stir and cook for 4 minutes or until tender.
    Remove from heat; sprinkle with half the thyme, salt, and pepper.
    Cut a small pocket in the top edge of the side of each chicken breast, but don't cut all the way through the breast.
    Fill pocket with 2-3 tablespoons of the mushroom mixture.
    Season chicken with the remaining thyme, salt, and pepper.
    Heat 1 tablespoon oil in an ovenproof skillet over medium-high heat.
    Brown chicken on both sides.
    Transfer skillet to the oven and roast for 10 minutes or until cooked through.
    Serve with the remaining mushroom-leek mixture.

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