Creamy chicken strips with leeks (1)
15
10
4
No
Ingredients
- 4 chicken breasts, without skin and sliced into strips
- 1 diced red pepper
- 1 package of 250 g 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 fresh basil (optional)
Preparation
Side-by-side mode
- Heat a bit of olive oil in a large pan at medium heat. Cook chicken strips for 5 to 7 minutes while 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 cream. Salt and pepper. Bring to a boil at medium heat, then let simmer at low heat for 3 to 4 minutes, till chicken flesh is no longer pink.
- If desired, garnish with basil when serving.
Chef’s note
Idea for accompaniment: Roasted beans with bacon
- On a cooking sheet covered with parchment paper, lay 4 bacon slices and 200 g (about 1/2 pound) of green beans. Spray the beans with olive oil. Salt and pepper. Bake in the oven for 8 to 10 minutes at 205°C (400°F). Remove the beans from the cooking sheet and set aside.
- Continue cooking bacon for 4 to 6 minutes, until it gets crispy. Chop bacon into chunks. Garnish beans with bacon.
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