CHICKEN BREAST WITH CREAMED LEEKS AND MUSHROOMS

Pressure cooking time: 2 minutes
Other cooking time: 5 minutes Yields: 4 servings

Ingredients:
   
1/4 oz. imported dried mushrooms,
such as porcini
4 large leeks,a bout 2 Ib. total
4 boneless chicken breast halves
1 cup chicken stock or broth
2 tablespoons white port or other
white wine
1 teaspoon Dijon mustard
1/3 cup hot water
1/3 cup whipping cream
Freshly grated nutmeg to taste
Salt and freshly ground black
pepper to taste
Crushed red pepper flanks to
taste
   
Put mushrooms in a small dish & cover with hot water. Let soak until soft, about 30 minutes. Drain & slice the mushrooms.
Trim the coarse green ends from the leeks. Slit the leeks & fan the leaves open under cold water to remove the dirt. Quarter them lengthwise, then cut crosswise into 1/2 inch slices.
Remove the skin from the chicken. Pound each breast between 2 sheets of waxed paper or plastic wrap to a uniform thickness of about 1/4 inch.
Combine the chicken stock & port wine in the pressure cooker. Add chicken breasts & leeks. Close pressure cooker. Bring upto full pressure for 2 minutes. Release pressure. Set chicken aside & tent it with aluminium foil.
Remove all but 1/4 cup of the cooking liquid from the bottom of the pressure cooker. Add mushrooms & mustard. Heat to a boil. Add cream & cook over high heat until it thickens slightly, 2-3 minutes. Add nutmeg, salt & pepper to taste, remove from fire.
To serve, spoon leeks onto serving plate & top with a chicken breast.