Creamy chicken strips with leeks
15
10
4
No
Ingredients
- 4 chicken breasts, skinless and sliced into strips
- 1 diced red pepper
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 125 ml (1/2 cup) of white wine
- 250 ml (1 cup) of 15% cooking cream
- 60 ml (1/4 cup) of chopped basil
Preparation
Side-by-side mode
- In a large pan, heat olive oil over medium heat. Cook chicken strips for 5 to 7 minutes, stirring occasionally.
- Add pepper and leeks. Continue cooking for 2 to 3 minutes.
- Pour white wine. Heat at medium heat until the liquid reduces by half.
- Pour the cream. Salt and pepper. Bring to a boil at medium heat, then simmer at low heat for 3 to 4 minutes, until the chicken flesh loses its pink tint.
- If desired, garnish with basil right before serving.
Chef’s note
Idea for side dish
Roasted beans and bacon
Over a baking plate covered with parchment paper, set 4 bacon slices and 200 g (about 1/2 pound) of green beans. Spray beans with olive oil. Salt and pepper. Oven bake for 8 to 10 minutes at 400°F (205°C). Remove beans and set aside. Continue cooking bacon for 4 to 6 minutes, until crispy. Slice bacon into pieces. Garnish beans with bacon.
