Pan Roasted Chicken Breasts With Mushrooms And Leeks For Two

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 tablespoons olive oil, divided
• 12 shiitake mushroom caps, thinly sliced
• 1 leek, part only, thinly sliced and cleaned
• 1 teaspoon fresh thyme, chopped (divided)
• 1/4 teaspoon salt, divided
• 1/4 teaspoon fresh ground black pepper, divided
• 2 (5 ounce) boneless skinless chicken breast halves

Recipe

• 1 preheat oven to 400°f.
• 2 heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.
• 3 add mushrooms and leeks; stir and cook for 4 minutes or until tender.
• 4 remove from heat; sprinkle with half the thyme, salt, and pepper.
• 5 cut a small pocket in the top edge of the side of each chicken breast, but don't cut all the way through the breast.
• 6 fill pocket with 2-3 tablespoons of the mushroom mixture.
• 7 season chicken with the remaining thyme, salt, and pepper.
• 8 heat 1 tablespoon oil in an ovenproof skillet over medium-high heat.
• 9 brown chicken on both sides.
• 10 transfer skillet to the oven and roast for 10 minutes or until cooked through.
• 11 serve with the remaining mushroom-leek mixture.