Healthy chicken with mushroom and leeks

This healthy creamy chicken and mushrooms dish is on the table in 40 minutes, perfect for weeknights.

INGREDIENTS
4 small chicken breasts
2 teaspoons olive oil
25g dried porcini mushrooms
180ml (3/4 cup) warm water
2 green shallots, sliced
1 leek, white part only, sliced
500ml (2 cups) good-quality chicken stock
2 garlic cloves, crushed
200g Swiss brown mushrooms, cleaned, sliced
5 fresh thyme sprigs
1 tablespoon Dijon mustard
1 tablespoon crème fraîche
Blanched broccolini or green beans, to serve
Fresh baby parsley leaves, to serve

METHOD

1. Place chicken on a plate and drizzle with 1 tsp of oil. Toss to coat. Season well. Place dried porcini mushrooms in a bowl and cover with warm water. Set aside for 10 minutes to soak. Drain, reserving soaking liquid. Roughly chop rehydrated porcini and set aside.
2. Heat a large heavy-based frying pan over high heat. Cook chicken for 3 minutes or until golden on 1 side. Turn and cook for 3 minutes or until almost cooked through. Transfer to a clean plate.
3. Reduce heat to medium and add remaining oil. Cook shallot and leek, stirring, for 5 minutes or until golden and caramelised. Add stock, garlic, porcini and soaking liquid, mushroom, thyme and mustard. Stir and bring to a simmer. Return chicken to the pan. Cook for 5 minutes. Stir in crème fraîche. Simmer for a further 3-5 minutes or until sauce has reduced and thickened.
4. Slice chicken and serve with mushroom sauce and broccolini or green beans. Top with baby parsley leaves to serve.

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