Chicken Breasts with Mushroom Cream Sauce

 

1

tablespoon butter or margarine

1

medium leek, sliced (1 cup)

2

cups sliced baby portabella mushrooms

12

boneless, skinless chicken breast halves (about 3 3/4 pounds)

1

teaspoon seasoned salt

1/2

teaspoon coarsely ground pepper

1/4

cup chicken broth

1/4

cup dry white wine

1

tablespoon Dijon mustard

1/2

cup half-and-half

1/4

cup all-purpose flour

1/4

cup sliced drained roasted red bell peppers (from 7-ounce jar)

• 1 Melt butter in 12-inch nonstick skillet over medium heat. Cook leek in butter 2 minutes, stirring occasionally. Stir in mushrooms. Cook 2 minutes, stirring occasionally. Remove mushroom mixture from skillet.
• 2 Sprinkle both sides of chicken with seasoned salt and pepper. Cook chicken in skillet 3 to 5 minutes or until browned on both sides. Layer chicken and mushroom mixture in 5- to 6-quart slow cooker. Mix broth, wine and mustard; pour over chicken and mushrooms.
• 3 Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• 4 Remove chicken from cooker; cover to keep warm. Mix half-and-half and flour until smooth; stir into mixture in cooker. Cover and cook on high heat setting 10 to 15 minutes, stirring occasionally, until mixture thickens. Stir in bell peppers. Serve sauce with chicken.