- 1 to 1 1/4 pound boneless, skinless chicken breasts
- 1/3 cup flour
- 2 Tbsp olive oil
- 1 Tbsp butter
- 2 garlic cloves, diced
- 1 shallot, sliced
- 1 leek bulb (white only), cut into thin slices
- 8 medium brown mushrooms, sliced
- 1/2 cup dry white wine
- 1/2 cup chicken or vegetable stock
- 4 Tbsp Dijon mustard
- 1 teaspoon dried thyme
- 1/4 cup low-fat milk
- Fresh Ground Pepper and salt
Cut each chicken breast into 3 pieces, approximately the same size. Place the breast pieces between two pieces of plastic wrap or parchment paper and use a mallet to pound the chicken pieces to an even thinness of about 1/4 inch.
Pat dry chicken breasts using a paper towel. In large bowl or plastic bag, add flour. Toss chicken pieces in flour, shaking off excess.
In a large, heavy-bottomed sauté pan, heat olive oil on medium high to high heat. Stir in the butter. When the butter is melted, add the chicken pieces to the pan.
Lightly brown chicken on one side, turn over and brown the other side. Remove the chicken pieces from the pan and set aside.
Add garlic, shallot, leek and mushrooms to the pan. Lower the heat to medium. Stir to coat with the remaining fat in the pan. Cook until softened, about 5 to 6 minutes.
Add the chicken back to the pan. Add white wine to the pan and increase the heat to medium high. When most of the wine has evaporated, add the stock, the mustard, and the dried thyme. Reduce by half.
Lower the heat to low. Add milk. Taste and adjust seasonings, adding more salt if necessary.