Instructions: Put mushrooms in a small dish and cover with hot water. Let soak until soft, about 30 minutes. Drain and slice the mushrooms.

Trim the coarse green ends from the leeks. Slit the leeks and 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 and port wine in the pressure cooker. Add chicken breasts and leeks. Close pressure cooker. Bring up to full pressure for 2 minutes. Release pressure. Set chicken aside and tent it with aluminium foil.

Remove all but 1/4 cup of the cooking liquid from the bottom of the pressure cooker. Add mushrooms and mustard. Heat to a boil. Add cream and cook over high heat until it thickens slightly, 2 to 3 minutes. Add nutmeg, salt and pepper to taste, remove from fire.

To serve, spoon leeks onto serving plate and top with a chicken breast.

This recipe yields 4 servings.

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