Chicken Breasts with Leeks and Exotic Mushrooms

• 3 tablespoons butter
• 6 skinless and boneless chicken breast halves
• 1 teaspoon salt
• 1 teaspoon fresh cracked black pepper
• 12 ounces exotic mushroom caps (chanterelles, morels, or shiitakes), cleaned and sliced
• 1/4 cup Madeira
• 1/2 cup chicken broth
• 1 cup washed, halved, and sliced leeks
• 1/2 cup heavy cream
• 6 slices crisp bacon, diced

1. Melt the butter in a large heavy skillet over high heat.
2. As the butter begins to brown, add the chicken breasts (in 2 batches if necessary) and brown on both sides, turning once.
3. Remove to a warm plate, sprinkle with salt and pepper, and set aside to keep warm.
4. Add the mushrooms to the same skillet and saute until the mushroom juice evaporates and the mushrooms are lightly browned, about 5 minutes.
5. Add the Madeira and reduce by half, about 3 minutes, then add the chicken broth.
6. Cover, lower the heat, and simmer the mushrooms for 5 minutes.
7. Remove the lid, raise the heat to high, add the leeks, and stir in the cream.
8. Cook, stirring, until the sauce is slightly thick, about 2 more minutes.
9. Add the chicken to rewarm, then sprinkle with bacon and serve.
10. Serve with simple steamed Basic White Rice

butter, chicken breast halves, salt, fresh cracked black pepper, mushroom caps, madeira, chicken broth, leeks, heavy cream, bacon

Taken from www.cookstr.com/recipes/chicken-breasts-with-leeks-and-exotic-mushrooms (may not work)