Chicken with Creamy Leek (Printable Version)
Tender chicken breasts simmered in a rich and creamy leek sauce with garlic and herbs.
# What You'll Need:
→ Poultry
01 -
2 large boneless skinless chicken breasts
→ Vegetables
02 -
2 small to medium leeks (white and light green parts only), sliced into thin rings
03 -
3 cloves garlic, minced
04 -
Fresh chopped parsley, optional, to taste
→ Dairy
05 -
2 tablespoons unsalted butter, divided
06 -
1 cup heavy cream
→ Oils & Vinegars
07 -
1 tablespoon olive oil
→ Liquids & Seasonings
08 -
1/2 cup dry white wine
09 -
1/2 teaspoon Italian seasoning
10 -
1 teaspoon cornstarch
11 -
Salt and black pepper, to taste
# Step-by-Step Guide:
01 -
Slice chicken breasts in half lengthwise creating four thinner cutlets. Season evenly with salt and pepper.
02 -
Remove dark green tops of leeks, retaining white and light green parts. Slice into thin rings and rinse thoroughly under cold water to remove dirt. Shake off excess water.
03 -
Warm olive oil and 1 tablespoon butter in a skillet over medium-high heat until hot.
04 -
Add chicken cutlets to the skillet and sear for 4 to 5 minutes per side, until golden brown. Transfer cooked chicken to a plate.
05 -
Reduce heat to medium, add remaining tablespoon of butter, then add leeks. Cook, stirring frequently, for about 5 minutes or until softened and lightly browned. Remove and place on the same plate as chicken.
06 -
Add garlic, Italian seasoning, and white wine to the skillet. Simmer until the liquid reduces by half.
07 -
In a small bowl, dissolve cornstarch in 2 teaspoons cold water.
08 -
Stir cream and cornstarch slurry into the skillet with reduced wine mixture.
09 -
Return chicken and leeks to the skillet including any plate juices. Simmer for 5 minutes or until chicken is fully cooked and sauce thickens. Adjust heat as needed. If sauce thickens too much, add additional cream or wine. Season with salt and pepper and garnish with parsley if desired.
# Additional Notes:
01 -
Thoroughly washing leeks is essential as dirt often hides between layers.