Shitake Stuffed Breast of Chicken with Creamed Leek

Ingredients

• 4 lg. chicken breasts
• 5 oz. shitake mushrooms
• chopped very finely
• 1/4 onion
• chopped
• 1 dash fresh thyme
• 1 thick leek (only the white part)
• chopped into lg. pieces
• 1-1/2 cup cream
• 1/2 cup milk
• 1 tbsp. olive oil
• 1/4 cup dry white wine
• Vegetables for garnish (carrots
• zucchini
• red peppers)

Instructions

1. Clean the chicken breasts from bone or fat.
2. Use a knife to make a cut into the middle.
3. In a skillet heat up olive oil until hot.
4. Add your mushrooms and onion saute for a minute.
5. Add the thyme, let fry a few seconds more, then add your white wine.
6. Let it cook into the mushrooms until pan is nearly dry.
7. Add salt and pepper.
8. Pour into a bowl and let cool.
9. Push it into your chickens and close the end with a toothpick.
10. Fry the breasts all around to give a nice color.
11. Put them in the oven at 180C for about 10-12 minutes.
12. While they are in the oven, saute your leek until soft in butter at medium heat.
13. Add the cream and milk; let reduce for about 5 minutes until it thickens.
14. Add salt and pepper.
15. Put on a plate, cut through your chicken to show the stuffing.
16. Don't forget to remove the toothpick, and put on top of the creamed leek.