Thursday, June 17, 2010

Chicken with Leeks

Doesn't sound real appealing does it?

It really is good, and lighter than you would think.

Start with sauteing chicken (4 small breasts) in olive oil, season with salt and pepper.  I also used Herbs de Provence, and  fresh thyme.

Once the chicken is browned, remove and let rest.  
Add the leeks (3 large leeks, chopped and washed -thoroughly wash), and saute until limp.  

 Add 1 cup white wine ( I used Chardonnay), and 1 to 2 cups of chicken broth.  
Place the chicken in the mixture, and reduce by half.  
Add 4 pats of butter, and 1 cup cream (I had whipping cream...use what you have).  

Simmer until thickened.  Serve with rice...noodles...whatever you have on hand.  
 I had asparagus, roasted in the oven with a little bit of olive oil and salt and pepper.


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