Every member of my family – like most, I’m sure – has their own food likes and dislikes. For the most part we accommodate the major ones (although when you’re the one cooking you get more say!) but sometimes requests are ignored. One family member hates (among other things) mushrooms and leeks, which happen to be two of my favorite foods. So I took the opportunity when he was away one weekend to create a dish that would never fly when he’s around.

The leeks and mushrooms get cooked together and because a cohesive sauce, perfect for ladling over freshly pan-fried chicken cutlets. The leeks – a member of the onion family – take on a caramelized flavor, and the mushrooms provide an earthy, hearty flavor. Eat up!

Leek and Mushroom Smothered ChickenServes 4

4 medium boneless, skinless chicken breasts
flour, for dredging
2 large or 3 medium leeks
4 tablespoons vegetable oil, divided
8 ounces mushrooms
1/2 cup white wine
1/2 cup chicken or vegetable broth
1 tsp cornstarch

Dredge the raw chicken in enough flour to coat – they should be visibly white, and dry to the touch.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Cook the chicken, about 3 to 4 minutes per side, until cooked through. Remove to a plate, and keep warm.
Remove the darkest green sections of the leek, and wash and slice the rest in to rings. Pat dry. In the same skillet from the chicken, heat the remaining oil over medium heat. Add the leek and cook, stirring every few minutes, until starting to brown, 15 to 20 minutes.
Slice the mushrooms and add to the leeks. Continue to cook, stirring regularly, 10 to 15 minutes, until browned.
Add the wine, and stir to mix, scraping any browned bits off the bottom of the pan.
Let cook 2 to 3 minutes, until slightly reduced.
Mix the cornstarch in to the broth, then add to the pan, stirring to combine. Cook another 4 to 5 minutes.
Spoon the mixture over the chicken, and serve.