Creamy leeks sauce and mushrooms chicken
15
22
4
Yes
Ingredients
- 4 chicken breasts without skin of 180 g (about 1/3 pound) each
- 1 package of 227 g of sliced mushrooms
- 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
Preparation
Side-by-side mode
- Preheat oven to 190°C (375°F).
- In a large baking-safe pan, heat a bit of olive oil at medium heat. Roast chicken breasts for 2 to 3 minutes on each side. Set aside on a plate.
- In the same pan, cook mushrooms for 4 to 5 minutes.
- Add leeks and continue cooking for 2 to 3 minutes.
- Pour white wine and simmer until liquids are reduced by half.
- Add cream and chicken breasts. Season with salt and ground pepper. Bring to a boil.
- Oven bake for 12 to 15 minutes, until chicken flesh loses its pink tint.
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