Using a meat mallet, pound butterflied chicken breasts to 1/4 inch width.
In a flat plate, add flour, salt and pepper and stir to combine. Dredge chick breasts in flour mixture and set aside.
In a large skillet, heat olive oil to medium heat.
Add chicken breasts cooking each side till golden, about 2 to 4 minutes each side. Remove chicken from pan.
Using the same pan, add leeks, garlic and mushrooms and cook until tender. Remove from pan.
Deglaze pan with champagne and chicken stock.
Add butter and bring to a boil then reduce to a simmer. Check to see if salt or pepper is needed. Add chicken and mushroom mixture back to pan and cook uncovered for approximately 5 more minutes or until chicken is completely cooked.
Gently add raspberries to dish. Remove from heat.
Garnish with fresh parsley. Drizzle with Raspberry Balsamic.
