In a large pan melt a little butter with a little sunflower oil. Pant legs until golden brown on both sides. Add the leeks, cut into strips and stew until tender. Add wine and chicken broth and boil. Court was capped and the fire is reduced. Allow to simmer for 10-15 minutes. Remove the meat and keep warm. In a pan put sliced ​​mushrooms and moderately high heat thickens the sauce. Reduce heat and add the cream to boil a few minutes. Season with salt and pepper and pour the resulting sauce is finished legs.