Creamy Chicken and Leeks
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Servings
4 servings
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Calories
445 kcal
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Course
Main Course
Creamy Chicken and Leeks
Report
Enjoy a creamy chicken and leeks dish that is ready in just 30 minutes. Perfect for a cozy family meal, it pairs wonderfully with mashed potatoes or rice.
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Ingredients
- 1 lb boneless skinless chicken breast 450 g, Note 1
- 1 lb leeks 450 g, Note 2
- 1 onion
- 2 garlic cloves
- 2 tablespoons olive oil divided
- 1 tablespoon all-purpose flour
- 1 cup chicken broth 230 ml, not too salty
- ¾ cup heavy cream 175 ml
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice freshly squeezed
- a few gratings of nutmeg
- Fine sea salt and ground black pepper
- 2 tablespoons parsley
- 1 teaspoon cornstarch optional
Instructions
- Chicken breasts: Pat them dry with a kitchen towel and cut them into strips (about ½ inch/ 1 cm thick and 1.2 – 1.5 inch/ 3-4 cm long). Season the strips with salt and pepper.1 lb boneless skinless chicken breast / 450 g + fine sea salt and ground black pepper
- Leeks and onions: Clean the leeks thoroughly. Remove the outer layer of the leek if it’s yellowish or wilted. Trim off the roots and any dark green, wilted ends. Wash the leek thoroughly, separating the layers where the white and green parts meet, as dirt often collects there. Rinse between the layers and slice them (about ½ inch/ 1 cm). Finely chop the onion and the garlic.1 lb leeks / 450 g + 1 onion + 2 garlic cloves
- Cook the chicken: Heat 1 tablespoon of oil in the pan. Cook the chicken in two batches, stirring occasionally for about 3 minutes per batch, until golden on all sides. Remove the chicken from the pan.
- Sauté leeks: In the same pan, heat the oil and add the leeks, onions, and garlic. Sauté for about 4 minutes. Stir in the flour and cook for 1 minute. Pour in the stock, then simmer briefly with the pot partially covered.1 tablespoon all-purpose flour + 1 cup chicken broth / 230 ml
- Add heavy cream, stir, and simmer for about 5 minutes until the sauce thickens slightly.¾ cup heavy cream / 175 ml
- Thicken the sauce: Now, you can decide if you want to use a bit of cornstarch to thicken the sauce. If so, whisk the cornstarch with 1-2 teaspoons of cold water in a small bowl. Whisk the slurry into the simmering sauce and stir; the sauce will thicken almost instantly.1 teaspoon cornstarch
- Adjust: Add mustard and lemon juice and adjust the taste with salt and pepper. Add the chicken pieces and reheat them for 1-2 minutes. Stir in the chopped parsley and serve immediately.1 tablespoon Dijon mustard + 1 tablespoon lemon juice + a few gratings of nutmeg + fine sea salt and ground black pepper + 2 tablespoons parsley
Notes
- Chicken cut: You can also make this recipe with boneless, skinless chicken thighs or with turkey breast.
- Leeks: Check their weight when buying them; they can come in very different sizes, and 1 pound/ 450 g can be anything from 1 huge leek to several slender ones.
Nutrition Information
Show Details
Serving
1portion from 4
Calories
445kcal
(22%)
Carbohydrates
23g
(8%)
Protein
28g
(56%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.01g
Cholesterol
125mg
(42%)
Sodium
1022mg
(43%)
Potassium
747mg
(21%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
2766IU
(55%)
Vitamin C
22mg
(24%)
Calcium
120mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Serving | 1portion from 4 | |
| Calories | 445kcal | 22% |
| Carbohydrates | 23g | 8% |
| Protein | 28g | 56% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 125mg | 42% |
| Sodium | 1022mg | 43% |
| Potassium | 747mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2766IU | 55% |
| Vitamin C | 22mg | 24% |
| Calcium | 120mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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