Mushroom wine sauce

* Methods :

Dried chicken breasts with paper towel. Cut each breast into a radius into 2 thinner slices. Alternately, place the chicken breasts between two pages of plastic wrap and place them in equal thick

In a shallow bowl, combine the flour, salt, pepper and garlic powder. Set apart.

Add 2 tablespoons of butter 1 tbsp of olive oil to a large frying pan. Heat to medium temperature until butter dissolves. Dredge 3 chicken slices in a flour mixture, with coating both sides, while eliminating excess flour. Add the painted chicken to the pan and cook until slightly browned, about 5 minutes. Turn around and cook another 3-5 minutes. Remove cooked chicken to a plate and cover for heating. Repeat until all the chickens are browned.

Add 2 tablespoons of butter to the pan and heat until melted. Add the mushroom slices and cook, not cubed, until the mushroom is well browned on one side. Stir the mushrooms, stir and continue cooking until moisture is released and evaporated, and the mushrooms are well reddened.

Add the sliced leeks to the pan and cook until cooked. Add the chopped garlic and fry for 30 seconds or until perfumed. Pour the wine into the pan and scrape the bottom until it has gone away. Add thyme branches, chicken stock, mustard and cream. Bring to a boil and cook for 5 minutes. Add the melted corn starch. Return the sauce to a light boil and add the chicken.

Enjoy !