- 3 tablespoons butter
- 6 skinless and boneless chicken breast halves
- 1 teaspoon salt
- 1 teaspoon fresh cracked black pepper
- 12 ounces exotic mushroom caps (chanterelles, morels, or shiitakes), cleaned and sliced
- ¼ cup Madeira
- ½ cup chicken broth
- 1 cup washed, halved, and sliced leeks
- ½ cup heavy cream
- 6 slices crisp bacon, diced
- Melt the butter in a large heavy skillet over high heat. As the butter begins to brown, add the chicken breasts (in 2 batches if necessary) and brown on both sides, turning once. Remove to a warm plate, sprinkle with salt and pepper, and set aside to keep warm.
- Add the mushrooms to the same skillet and sauté until the mushroom juice evaporates and the mushrooms are lightly browned, about 5 minutes. Add the Madeira and reduce by half, about 3 minutes, then add the chicken broth. Cover, lower the heat, and simmer the mushrooms for 5 minutes. Remove the lid, raise the heat to high, add the leeks, and stir in the cream. Cook, stirring, until the sauce is slightly thick, about 2 more minutes. Add the chicken to rewarm, then sprinkle with bacon and serve.
- Serve with simple steamed Basic White Rice