Leek, Mushroom and Chicken Scallopine

Preparation: 15 minutes

Cooking: 30 minutes

Serves: 4

4 chicken breast fillets, halved lengthways

2 tblspn plain flour

Salt and ground black pepper

2 tblspn olive oil

1 leek, trimmed, thinly sliced

400g cup mushrooms, sliced

1/3 cup dry white wine

1/2 cup chicken stock

1/4 cup light thickened cream

1 tblspn lemon juice

1/4 cup flat-leaf parsley, chopped

Mashed potatoes, to serve

Flatten chicken breasts until ½ cm thick. Combine flour and salt and pepper on a large plate. Lightly coat chicken in flour. Heat 1 tblspn of oil in a large heavy-based frying pan over a medium-high heat.  Cook chicken, in batches, for 2 minutes on each side or until golden. Transfer to a plate.

Add remaining 1 tblspn oil and leek to pan. Cook, stirring for 3 minutes.  Add mushrooms. Cook, stirring often, for 4 minutes or until golden. Add wine to pan. Bring to the boil.  Gently boil for 2 minutes or until slightly reduced. 

Stir in stock, cream and lemon juice.  Season with salt and pepper.  Simmer over medium-low heat for 3 minutes. Return chicken to pan. Cover, cook for 4 minutes or until chicken is cooked through.  Sprinkle with parsley. Serve with mashed potatoes.