Serving Size: 4 servings
2 to 3 (14 ounces) Boneless Skinless Chicken Breasts
2 teaspoons olive oil
1 tablespoon dried rosemary or Montreal Chicken seasoning, crushed
1 teaspoon butter
2 medium leeks, trimmed, thinly sliced
4 cloves garlic, finely chopped
12 to 16 ounces mixed fresh wild mushrooms (such as morel, chanterelle, oyster, shiitake), cleaned, sliced
Coarse salt and freshly ground pepper to taste
Shaved fresh Parmesan cheese, small fresh rosemary or sage leaves, if desired
1. Heat grill pan or tabletop grill to medium-high heat. Rub chicken with 1 tablespoon oil and rosemary. Place on grill; cook about 10 minutes, turning once, until no longer pink in center.
2. Meanwhile, heat remaining 1 tablespoon oil and butter in large skillet over medium-high heat. Add leeks and garlic; sauté 2 minutes. Add mushrooms; sauté about 5 minutes or until they release their juices. Season with salt and pepper. Cook and stir 1 minute longer.
3. Serve mushroom mixture over grilled chicken, sprinkled with Parmesan and herbs.