Chicken, Leeks and Spinach in a Creamy Wine Sauce

Name: Chicken, Leeks and Spinach in a Creamy Wine Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 Servings
Ingredients: 1 1/2 lbs small chicken breasts or thighs (about 4 to 6); Kosher salt and freshly ground black pepper; 1 tablespoon olive oil; 2 cups crimini or button mushrooms; 3 medium leeks; 3 cloves garlic; 2/3 cup dry white wine; 2 teaspoons lemon zest; 1 1/2 teaspoons fresh thyme; 1 tablespoon Dijon mustard; 1 cup low sodium chicken stock; 1 cup heavy cream; 4 cups baby spinach

User Reviews

4.6

81 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
4 Servings
Calories
479 kcal
Course
Main Course
Cuisine
French, American

Chicken, Leeks and Spinach in a Creamy Wine Sauce

Yosef Browning

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If you're looking for a quick, easy and delicious chicken dinner, this is it. Tender boneless chicken, caramelized mushrooms and leeks and fresh spinach, all simmered in a creamy wine sauce. It looks and tastes fancy, but it's a perfect weeknight dinner.

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Ingredients

Servings

1 1/2 lbs small chicken breasts or thighs (about 4 to 6) we used skinless-boneless thighs
Kosher salt and freshly ground black pepper to taste
1 tablespoon olive oil
2 cups crimini or button mushrooms sliced (9oz, 250g)
3 medium leeks white and light green parts only, thoroughly washed and sliced into 1/4 inch rounds
3 cloves garlic minced
2/3 cup dry white wine we used Sauvignon Blanc (150ml)
2 teaspoons lemon zest approx. one lemon
1 1/2 teaspoons fresh thyme
1 tablespoon Dijon mustard
1 cup low sodium chicken stock
1 cup heavy cream
4 cups baby spinach 5oz, 150g, washed

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Instructions

Dry the chicken well and season both sides generously with salt and pepper. Pre-heat a large, heavy skillet on a medium-high flame and then add olive oil. Add the chicken in a single layer, (skin-side down, if skin-on) and cook until deep golden brown, about 5-7 minutes. Flip and lightly brown the other side, about 5 minutes. Remove chicken to a plate and set aside.
Add the mushrooms and let them cook on one side without stirring until they're deep brown and caramelized on one side, about 5 minutes. Toss the mushrooms and add leeks to the pan and sauté until softened, about 5 minutes. Add the garlic and cook for 30 seconds more.
Add the wine and let it reduce down by half and then add the lemon zest, thyme, mustard, chicken stock and cream. Return the chicken pieces to the pan and simmer, uncovered, until the chicken is cooked through, 10-15 minutes, depending on thickness. If using skinless chicken, turn pieces in the sauce a few times while cooking to keep it moist). Check the liquid level a few times while cooking and add more stock as necessary. When chicken is cooked through (registers 165ºF on an instant read thermometer), remove it to a platter. Stir in the spinach until just wilted, check seasoning and spoon sauce over chicken.

Nutrition Information

Show Details

Calories 479kcal (24%) Carbohydrates 17g (6%) Protein 28g (56%) Fat 31g (48%) Saturated Fat 16g (80%) Trans Fat 1g Cholesterol 189mg (63%) Sodium 226mg (9%) Potassium 868mg (25%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 4919IU (98%) Vitamin C 23mg (26%) Calcium 140mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 479 kcal

% Daily Value*

Calories	479kcal	24%
Carbohydrates	17g	6%
Protein	28g	56%
Fat	31g	48%
Saturated Fat	16g	80%
Trans Fat	1g	50%
Cholesterol	189mg	63%
Sodium	226mg	9%
Potassium	868mg	18%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	4919IU	98%
Vitamin C	23mg	26%
Calcium	140mg	14%
Iron	4mg	22%