Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup all-purpose flour
1/4 teaspoon paprika
salt and pepper
1 whole chicken breast with skin -- halved
1 tablespoon olive oil
2 medium leek -- white part only;
washed, dried, and sliced
6 mushrooms -- sliced
1/4 cup dry white wine
1/4 cup chicken broth
1/2 teaspoon dried oregano -- crumbled
8 Kalamata olives -- pitted and chopped
1 teaspoon capers -- drained and chopped
lemon juice
In a shallow bowl stir together the flour, the paprika, and salt
and pepper to taste and dredge the chicken breasts in the flour mixture,
shaking off the excess. In a heavy (preferably cast-iron) skillet heat
the oil over moderately high heat until it is hot but not smoking and in
it saute the chicken, turning it once, until it is golden brown. Reduce
the heat to moderately low and stir in the leeks, the mushrooms, the
wine, the broth, and the oregano. Cook the mixture, covered partially,
for 25 to 30 minutes, or until the chicken is cooked through, and
transfer the chicken to a platter. To the skillet add the olives, the
capers, and the lemon juice and cook the mixture, stirring, for 1
minute. Serve the chicken topped with the leek mixture.
