Chicken Breast With Creamed Leeks And Mushrooms

Directions

1. Put mushrooms in a small dish and cover with warm water. Let soak till soft, about 30 min. Drain and slice the mushrooms.
2. Trim the coarse green ends from the leeks. Slit the leeks and fan the leaves open under cool water to remove the dirt. Quarter them lengthwise, then cut crosswise into 1/2-inch slices.
3. Remove the skin from the chicken. Lb. each breast between 2 sheets of waxed paper or possibly plastic wrap to a uniform thickness of about 1/4 inch. Combine the chicken stock and port wine in the pressure cooker. Add in chicken breasts and leeks. Close pressure cooker. Bring up to full pressure for 2 min. Release pressure. Set chicken aside and tent it with aluminium foil.
4. Remove all but 1/4 c. of the cooking liquid from the bottom of the pressure cooker. Add in mushrooms and mustard. Heat to a boil. Add in cream and cook over high heat till it thickens slightly, 2 to 3 min. Add in nutmeg, salt and pepper to taste, remove from fire.
5. To serve, spoon leeks onto serving plate and top with a chicken breast.
6. This recipe yields 4 servings.