If fresh wild mushrooms are hard to come by or super expensive, you can mix them with some domestic button mushrooms or dried mushrooms, like Italian porcini. The dried mushrooms need to be rehydrated in hot water before sautéing them.
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.
Meanwhile, heat remaining 1 tablespoon oil and butter in large skillet over medium-high heat. Add leeks and garlic; cook, stirring occasionally, 2 minutes. Add mushrooms; cook, stirring occasionally, about 5 minutes or until they release their juices. Season with salt and pepper. Cook and stir 1 minute longer.
Serve mushroom mixture over grilled chicken, sprinkled with Parmesan and herbs.
You may substitute 20 ounces boneless skinless chicken thighs for the boneless skinless chicken breast fillets.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole b
This dish is great served over noodles or rice.
Hunting wild mushrooms is an art and it's important to know what you're doing. But if you live someplace where you might find the elusive morel or other delicious fungi, find someone to take you out for a look around.