Creamy Smothered Chicken and Mushrooms with Pasta

Directions

1. 1Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet. Season both sides of the chicken breasts with salt and pepper. Lightly dredge them through the flour, then arrange them in the pan. Brown on both sides, about 7 minutes total. The chicken won't be cooked through. Remove from pan and set aside.
2. 2Add the remaining oil and butter to the pan. Once the butter is melted, add the onions and leeks. Sauté for 5 minutes. Then add the mushrooms and garlic. Continue to sauté for about 5 more minutes, seasoning with a little salt and pepper.
3. 3Nestle the chicken (and the accumulated juices) back in the skillet with the veggies. Pour the creamy portabella sauce over the chicken. Cover the mixture, turn the heat to medium-low and simmer for about 12 minutes, or until the chicken is cooked through.
4. 4In the meantime, bring a large pot of salted water to a boil. Add the angel hair and cook until al dente, 5 minutes.
5. 5Serve creamy chicken and mushrooms over a helping of the angel hair pasta. Garnish with parsley and eat!