1 ½ pounds boneless skinless chicken
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground pepper
½ cup King Arthur All-Purpose Flour
4 teaspoons extra-virgin olive oil
8 ounces sliced mushrooms
1 cup finely chopped leeks, white and pale green part only, washed
½ teaspoon chopped rosemary
½ teaspoon dry thyme
½ cup dry white wine
2 cups reduced-sodium chicken broth
3 tablespoons Cabot Light Sour Cream
1 cup Cabot Seriously Sharp Cheddar, shredded
Chopped fresh parsley or chives for garnish, optional
REMOVE chicken tenders from breast meat if necessary. Place breasts between two sheets of plastic wrap or inside a re-sealable plastic bag. Pound to even thickness with the smooth side of a meat mallet. Remove chicken from the plastic or bag and sprinkle ½ teaspoon salt and pepper all over the chicken and tenders. Place flour in a shallow dish and dredge chicken in the flour, until coated, shaking off excess and setting aside. Reserve 3 tablespoons cup left-over flour mixture and discard the remainder.
HEAT oil in a large heavy skillet over medium-high heat. When oil is shimmering, but not smoking, add chicken to skillet and cook until browned on both sides, 2 to 4 minutes per side. Transfer chicken to a plate. Note chicken will continue cooking in step 4.
Add mushrooms, leeks, rosemary, thyme and the remaining ½ teaspoon salt to the skillet, and cook, stirring until the mushrooms have released their juices and evaporated and the leeks and mushrooms are starting to brown slightly, 4 to 6 minutes. Add wine, increase heat to high, and cook scraping up any browned bits until the wine has almost completely evaporated, 1 to 3 minutes. Sprinkle the reserved 3 tablespoons flour over the mushroom mixture and stir to coat. Stir in broth and stir until the flour is dissolved. Bring to a simmer, stirring often, 2 to 3 minutes. Continue cooking until the sauce is thickened slightly, about 1 minute.
RETURN the chicken and any accumulated juices from the plate to the skillet and return to a simmer. Reduce heat to medium-low and simmer, turning the chicken over in the sauce occasionally until the chicken is no longer pink in the center and is cooked through, 5 to 7 minutes longer. Transfer chicken to serving platter. Remove skillet from heat and stir light sour cream and cheddar into the sauce until the cheese is melted. Spoon the sauce over the chicken and serve. Garnish with parsley or chives if desired.
Recipe courtesy of Katie Webster.