°3 chicken breasts with bones and skin cut diagonally
°Multi-purpose flour cup 1⁄2
°1/2 teaspoon salt
°1 teaspoon pepper
°1/2 teaspoon garlic powder
°12 ounces of mushroom cleaner and thick slices
°4 tbsp unsalted butter
°1 tbsp olive oil
°2 garlic cloves
°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
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.
Add the leek slices to the pan and cook until cooked. Adding chopped garlic and fry for 30 sec Pour the wine into the pan and scrape the bottom until it disappears. Adding thyme branches, chicken stock, mustard & cream. Bring to a boil and cook for 5 minutes. Add melted corn starch. Return the sauce to a light boil