kosher salt and freshly ground black pepper to taste
1tablespoon plus 1/3 cupall-purpose flour divided
2eggs
1cupbreadcrumbs
1+1/4cups chicken stock
7ozsour cream
3ozshredded gouda cheese
1/4cupfresh thyme leaves plus a few sprigs for garnish.
Instructions
Wash and clean mushrooms, pat them dry.
Slice the mushrooms and lay them out on a layer of paper towels to drain.
Wash and dry the red pepper, cut out the seeded center and cut the flesh into thin strips.
Trim and clean the leek carefully and cut into rings.
Whisk the eggs together and pour into a flat plate.
Spread the 1/3 cup all-purpose flour out into another flat plate
spread the breadcrumbs out onto a third flat plate
Rinse the chicken breasts and use a kitchen mallet to pound them thin. Season on both sides with salt and pepper.
Working with one chicken breast at a time, dredge the breast in the flour, then coat with the egg on both sides and finish by dredging the breast in the bread crumbs.
Heat one tablespoon of the clarified butter in a large frying pan.
Fry the chicken breasts on both sides until they are browned.
Transfer them to a casserole dish.
Preheat the oven to 350 degrees F.
Add the other tablespoon of clarified butter to the pan. When it has melted, add the mushroom slices to the pan and sauté until they start to soften.
Add the chopped leek and red pepper strips and mix to combine.
Sprinkle the tablespoon of all-purpose flour over the top of the vegetables and saute briefly.
Add the Sour cream and the chicken stock and cook, stirring until everything has blended together. Mix in the fresh thyme leaves.
Pour the contents of the pan over the chicken breasts in the casserole dish.
Cover the casserole dish with aluminum foil and place in the oven. Bake for 90 minutes.
Remove the foil from the casserole dish, sprinkle the cheese over the top and bake for another 15 -30 minutes.
Remove from oven, garnish with fresh thyme sprigs and serve.