Pan-Seared Chicken with Apples and Brie Recipe
Photo: Marshall Troy
Serves 4
Ingredients
3 Tbsp. olive oil, divided
4 (6-ounce) chicken breast halves
1 tsp. salt, plus more to taste
1 tsp. ground black pepper
2 large leeks (white and tender green parts only), sliced into 1" pieces
⅓ cup plus 2 Tbsp. water, divided
12 ounces shiitake mushrooms, stemmed and quartered
⅓ cup dry white wine
2 Tbsp. Dijon mustard
2 small red apple, cored and cut into ⅓" slices
4 ounces Brie, sliced
¼ cup minced chives
Directions
Active time: 30 minutes
Total time: 50 minutes
In a large nonstick skillet, heat 1 Tbsp. olive oil. Season chicken with 1 tsp. each salt and ground black pepper. Add chicken to skillet and cook over medium-high heat until browned, about 2 minutes; turn and cook 1 minute more. Transfer chicken to a large plate and set aside.
In the same skillet, add 2 Tbsp. olive oil, leeks, 2 Tbsp. water and a pinch of salt. Cover and cook over low heat, stirring a few times, until leeks are tender, about 10 minutes. Add mushrooms; cover and cook over medium heat until liquid evaporates, about 8 minutes. Uncover and cook until mushrooms start to brown, about 4 minutes. Add wine and ⅓ cup water and stir well. Stir in mustard and add apple. Place reserved chicken on top and pour in accumulated juices. Cover and cook over low heat for 2 minutes to heat through. Top chicken with Brie; cover and remove from heat. Let stand to melt Brie, about 1 minute. Sprinkle with chives. Transfer to plates and serve immediately.
Ingredients
Directions
Active time: 30 minutes
Total time: 50 minutes
In a large nonstick skillet, heat 1 Tbsp. olive oil. Season chicken with 1 tsp. each salt and ground black pepper. Add chicken to skillet and cook over medium-high heat until browned, about 2 minutes; turn and cook 1 minute more. Transfer chicken to a large plate and set aside.
In the same skillet, add 2 Tbsp. olive oil, leeks, 2 Tbsp. water and a pinch of salt. Cover and cook over low heat, stirring a few times, until leeks are tender, about 10 minutes. Add mushrooms; cover and cook over medium heat until liquid evaporates, about 8 minutes. Uncover and cook until mushrooms start to brown, about 4 minutes. Add wine and ⅓ cup water and stir well. Stir in mustard and add apple. Place reserved chicken on top and pour in accumulated juices. Cover and cook over low heat for 2 minutes to heat through. Top chicken with Brie; cover and remove from heat. Let stand to melt Brie, about 1 minute. Sprinkle with chives. Transfer to plates and serve immediately.
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