Serves 4


  • 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


    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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