Chicken, Mushroom, and Leek Bake

Who doesn’t love a dinner that can be prepared in one dish? This dinner is savory, simple, it has white wine and it can be adapted however you want. If you love leeks and love mushrooms, this recipe is for you!

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Ingredients:

1 lb chicken cutlets

1 cup flour

Salt and pepper to taste

Olive oil

10 oz mushrooms, quartered

2 leeks, cleaned well and sliced (use the white and light green parts)

2 stalks celery, sliced finely

3 cloves crushed garlic

1 cup white wine

2 cups chicken/veggie broth

Fresh parsley, for garnish

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Directions:

Preheat your oven to 375.

Place 1 cup of flour in a ziplock bag. Season with salt and pepper and add your chicken in. Shake until coated. Do not throw away the remaining flour.

In an over safe frying pan or Dutch oven, heat a few tbsp olive oil (enough to almost cover the bottom). Add in the chicken, making sure to remove excess flour. Cook 2-4 minutes per side, until golden brown and the outside is cooked. Don’t worry about cooking it through, it will finish cooking in the oven.

Remove the chicken from the frying pan and add in your celery and leeks. Sauté for ~5 minutes, until soft and golden brown. Add in your crushed garlic and mushrooms. Sauté until soft, ~1 minute.

Add in 1-2 tbsp of the remaining flour, stir until combined and you no longer see white flour. Add in your white wine and broth gradually, to create a thick and smooth sauce. Seasoned with salt and pepper, and stir.

Nestle the chicken back in to the sauce, cover the pan. You have 2 options for cooking:

Finish cooking on the stove. Leave it covered for 25-30 minutes and then serve.

Place in the oven for 15 minutes and then remove the cover. Allow to cook uncovered for an additional 10 minutes. This way gives you a thicker sauce.

Once finished cooking, garnish with extra pepper and chopped parsley. Enjoy!