Recipe for Chicken Fillet with Forest Sauce served with Rice and Leeks.

Bring a large pot of salted water to a boil for the rice. Crumble ¼ of a broth cube per person into the pot.

Clean the mushrooms with paper towels and cut them into quarters. Cut the leek in half lengthwise, then into half-moons.

Cook the rice for 12-14 minutes in the pot. Drain and set aside without a lid.

Heat a drizzle of olive oil in a pan and sauté the mushrooms and leek for 4-6 minutes. Season with salt and pepper. Stir regularly.

Meanwhile, sprinkle both sides of the chicken fillet with, per person: 1 teaspoon of gomasio and ½ teaspoon of oregano. Heat a drizzle of olive oil in another pan over medium heat. Brown the chicken for 2-3 minutes on each side. It should not be completely cooked.

Add the mushrooms, leek, and cream to the pan with the chicken. Cover and let cook for 2-5 minutes, or until the chicken is no longer pink in the center. Season with salt and pepper. Remove the lid and cook for 3-4 more minutes or until the sauce reduces.

To finish, serve the rice on the plates and place the chicken on top. You can cut it into slices if you wish. Drizzle with the mushroom cream. Sprinkle with gomasio to taste.