Chicken with Leek & Mushroom

Ingredients

• 3 chicken breast fillets, approx. 750g in total
• 2 tbsp olive oil
• 4 tbsp butter, divided
• 500g mushrooms, sliced
• 1 tsp thyme leaves
• 2 large leeks, pale green & white parts only, thinly sliced
• ½ cup chicken stock
• 2 tsp apple-cider vinegar
• 300mL cooking cream or pure cream

Method

• Cut the chicken breasts in half horizontally, then cut those pieces diagonally.
• Heat olive oil and 2 tbsp butter in a large pan and brown the chicken pieces in batches until golden and just cooked.
• Sit aside covered in foil while you make the sauce.
• Melt the remaining butter and cook the mushrooms and thyme until the mushrooms are browned and caramelised.
• Add the sliced leeks and cook until the leeks are softened.
• Add the chicken stock, apple-cider vinegar and cream and simmer for approx. 5 mins until the sauce thickens slightly.
• Return the chicken to the pan and coat with the sauce.
• Cook gently until chicken has heated through, then serve.