6 boneless, skinless chicken breasts
salt and pepper to taste
1T canola oil
12 oz. sliced mushrooms
2 leeks, chopped
1/2 cup Chardonnay
3/4 cup chicken stock
1 1/2 T tarragon leaves, chopped
1 cup crumbled Roquefort blue cheese
In a large skillet, heat the oil. Season the chicken with salt and pepper. Brown the chicken on both sides, remove from skillet, place on sheet pan and finish cooking in a 400 degree over for 10 to 12 minutes.
Add butter to skillet, saute the mushrooms and leeks until all liquids are gone. Add wine and reduce to 75%.
Add stock and tarragon. Let simmer for 2 to 4 minutes, add cheese and stir until thickened.
Spoon over chicken.