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Chicken, Mushroom & Leeks in a Cream & White Wine Sauce

Chicken, Mushroom & Leeks in a Cream & White Wine Sauce is utterly delicious and perfect for a mid-week meal or entertaining. Great for using up leftover white wine and cream!

Prep Time
10 mins
Cook Time
10 mins
Total Time
32 mins
Servings: 4
Course: Main Course
Cuisine: British

Ingredients

  • 2 - 3 tbsp rapeseed oil
  • 4 chicken breasts sliced (about 630 g)
  • 2 medium leeks sliced
  • 250 g mushrooms sliced
  • 200 ml white wine
  • 200 ml chicken stock made with 1 stock cube
  • 200 ml single cream
  • freshly ground pepper

Instructions

    Cup of Yum
  1. Heat 2 tbsp oil in large frying pan and fry the chicken (in 2 batches) until cooked through and slightly golden.
  2. Remove chicken with a slotted spoon and set aside.
  3. Add another tbsp of oil if needed and fry the leeks and mushrooms until softened.
  4. Pour in the wine and simmer for 5 minutes to reduce.
  5. Place chicken back into the pan.
  6. Then add the chicken stock and simmer for another 5 minutes.
  7. Stir in the cream and pepper and heat through until piping hot.
  8. Serve on a bed of rice with vegetables of your choice.