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