Chicken, Mushroom & Leeks in a Cream & White Wine Sauce
Chicken, Mushroom & Leeks in a Cream & White Wine Sauce is utterly delicious and perfect for a mid-week meal or entertaining. Great for using up leftover white wine and cream!
Course Main
Cuisine British
Prep Time 10 minutesminutes
Cook Time 22 minutesminutes
Total Time 32 minutesminutes
Servings 4
Author Camilla Hawkins
Ingredients
2 - 3tbsprapeseed oil
4chicken breastssliced (about 630 g)
2medium leekssliced
250gmushroomssliced
200mlwhite wine
200mlchicken stockmade with 1 stock cube
200mlsingle cream
freshly ground pepper
Instructions
Heat 2 tbsp oil in large frying pan and fry the chicken (in 2 batches) until cooked through and slightly golden.
Remove chicken with a slotted spoon and set aside.
Add another tbsp of oil if needed and fry the leeks and mushrooms until softened.
Pour in the wine and simmer for 5 minutes to reduce.
Place chicken back into the pan.
Then add the chicken stock and simmer for another 5 minutes.
Stir in the cream and pepper and heat through until piping hot.
Serve on a bed of rice with vegetables of your choice.