Chicken Renaudiere

Chicken Renaudiere is a classic Julia Child recipe that I've had in my notebook for years.  I served this with fava beans as a side. 

Ingredients:

For the chicken base:
3 ounces bacon, chopped
2 teaspoons olive oil
6 ounces crimini mushrooms, sliced
3 leeks, white part only, sliced in 1/4 inch half circles
2 tablespoons butter
1 lemon slice, seeds removed
1 tablespoon chopped garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup white wine
3/4 cup chicken stock
2 tablespoons mixture of chopped fresh parsley, rosemary, and thyme
For the chicken:
4 8-ounce chickn breasts, boned, skinned, and pounded thin
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup panko bread crumbs
2 tablespoons butter
3 tablespoons olive oil
1/2 cup dry white wine
1/2 cup grated Asiago cheese
For the sauce:
1 cup heavy cream
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 ounces tagliatelle pasta
1 tablespoon snipped chives

Instructions:

1. Preheat oven to 350 degrees.
2. Cook the bacon over until done. Drain on a kitchen plate lined with paper towels and set aside.
3. Combine the bacon drippings with the 2 tsps olive oil in a skillet, and sauté the mushrooms. Add the leeks, butter and lemon slices.
4. When the leeks have wilted, add the garlic, salt, pepper and herbs. Then add the wine and reduce by half.
5. Add the chicken stock, and reduce by half again.
6. Remove the lemon slices and put the mushroom/leek mixture into an oiled shallow baking dish. Set aside.
7. Dredge the chicken breasts in the panko bread crumbs.
8. Add 2 T butter and 3 T olive oil to the skillet and sauté the chicken.
9. Season with salt and pepper, turning once.
10. Place the chicken breasts on top of the leek mixture. Deglaze the pan you sautéed the chicken in with white wine, reduce by half, and pour over the chicken.
11. Top with Asiago and bacon bits.
12. Place in the oven and bake for 15 minutes.
13. Meanwhile, in medium saucepan, reduce the heavy cream with the mustard, salt and pepper over medium heat until thickened.
14. In a large pot, boil water and cook the tagliatelle until just tender.
15. Drain and toss with the cream mixture and chives. Serve with the chicken on top.