Chicken, Mushroom & Leeks in a Cream & White Wine Sauce

When I came up with this dish for dinner the other night I didn’t imagine what a hard time I would have naming it as it’s not exactly a short and snappy title but I settled with Chicken, Mushroom & Leeks in a Cream & White Wine Sauce because that’s exactly what it is! I’m not much of a planner when it comes to cooking, I’m more of a Ready, Steady, Cook kinda gal! So I’ll take something out of the freezer the night before (or lunch time knowing me) and have a vague idea of what I’m going to make!

So the other night I had 4 chicken breasts and after a fridge raid I found mushroom, leeks, cream and white wine. “Perfect” I thought, we don’t really drink wine (apart from the odd glass of fizz on special occasions) but I do love the flavour it gives to dishes. If people have ever left wine behind after a party I fill my ice cube trays with it and use it for cooking later. This also works with cider but it’s rare that a bottle of cider would go undrunk in our house. Not that we drink very often, but I do love the taste of cider!

Anyway back to the Chicken, Mushroom & Leeks in a Cream & White Wine Sauce, (think I should give out prizes if anyone can remember the title LOL); my family were all very impressed and heaped praise on me for such a delicious midweek meal. Good food doesn’t have to be complicated and with just a few quality ingredients you have the makings of an excellent meal!

Here are a few more chicken dishes to inspire you:

Chicken Leek & Pasta Bake – Fab Food 4 All

Chicken Breast with Creamy Green Peppercorn Sauce – Greedy Gourmet

Baked Chicken in a Dijon Mustard Sauce – Coffee & Vanilla

Kavey’s Chicken Tarragon Pasta Bake – Kavey Eats

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Chicken, Mushroom & Leeks in a Cream & White Wine Sauce

A simple but flavoursome dish Chicken, Mushroom & Leeks in a Cream & White Wine Sauce is sure to please and perfect for a mid-week meal.

Course Main

Cuisine British

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Servings 4

Author Camilla

Ingredients

• 2 - 3 tbsp rapeseed oil
• 4 chicken breasts sliced (about 630 g)
• 2 medium leeks sliced
• 250 g mushrooms sliced
• 200 mls white wine
• 200 mls chicken stock made with 1 stock cube
• 200 mls single cream
• freshly ground pepper

Instructions

1. Heat 2 tbsp oil in large frying pan and fry the chicken (in 2 batches) until cooked through and slightly golden.
2. Remove chicken with a slotted spoon and set aside.
3. Add another tbsp of oil if needed and fry the leeks and mushrooms until softened.
4. Pour in the wine and simmer for 5 minutes to reduce.
5. Place chicken back into the pan.
6. Then add the chicken stock and simmer for another 5 minutes.
7. Stir in the cream and pepper and heat through until piping hot.
8. Serve on a bed of rice with vegetables of your choice.