Ingredients
4 chicken breasts, pounded flat
3 tsp. olive or canola oil, divided
1/2 c. sliced leeks
2 c. sliced mushrooms
1/4 c. brandy
1 c. chicken broth
1 Tbsp. flour
Method
Sources
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Ready-made tikka masala — add chicken and cream, dinner in 20 min
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Ready-made tikka masala — add chicken and cream, dinner in 20 min
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Italian pasta organized by shape — which sauce belongs with which pasta
Grow shiitake on a log — fresh shiitake in your kitchen
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Heat 1 1/2 teaspoons oil in a skillet and saut the chicken until lightly browned on both sides, about 5 minutes. Remove from the skillet and keep hot. Heat the other 1 1/2 teaspoons oil in the same skillet used for the chicken (do not wash out in between; you want that great chicken flavor in the bottom of the pan). Add the leeks and cook, stirring for 2 minutes. Add the sliced mushrooms and cook for 5 minutes more. Add brandy and cook for 2 minutes. Transfer this to a mixing bowl. Whisk chicken broth with flour and add to the same skillet. Cook, whisking until slightly thickened, about 3 minutes. Return mushroom mixture, chicken and juices to skillet. Reduce heat and simmer until chicken is cooked through, about 4 minutes. Serves 4.