It is a simple yet quiet elegant dish. Simple to be prepared weekdays, and elegant enough to be served on a weekend or for a special dinner.
Leeks bring a sweet note to the sauce while pickles (or capers) add some piquancy. A touch of flour helps thicken the sauce while although preventing the cutlets from drying.
Serve the chicken breasts with mushed potatoes, rice, pasta, or a good slice of bread to catch the delightful sauce.
Pork cutlets used in place of chicken breasts are equally delicious here.
Slice the leek discarding very dark parts. Wash the leek rings thoroughly in a salad spinner. Dry.
Put the chicken breast between two pieces of parchment paper. Using a meat pounder, flatten the filet to ¼ – ½ inch thickness. Repeat with all four pieces. Season them with salt and pepper.
Dredge the cutlets in flour.
In a dip pan, heat 2 tbsp of olive oil. Brown the chicken for 3-4 minutes on each side on medium heat. Cook in batches if needed. Set aside.
In the same pan heat 1-2 tbsp olive oil, add the leek and sauté for 3-5 minutes.
Add the garlic and cook for 30-40 seconds.
Add the wine and deglaze for 1-2 minutes.
Add butter, pickled cucumbers, chicken stock and ground black pepper. Bring to a boil, lower the heat and simmer for 7-10 minutes. Taste the sauce, add salt if needed.
Return the chicken pieces to the pan, bring to a boil, cover and simmer for 3-5 minutes.
Pork loin or turkey breast can be used in place of chicken
Cook with pleasure and enjoy the world!