Chicken and Leeks in Cream Sauce recipe

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Ingredients

1 tablespoon olive oil
1 tablespoon white wine vinegar
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
2 leeks, white and light green parts cut into 1/2-inch slices and rinsed
1 cup white Zinfandel wine
⅔ cup half-and-half
2 tablespoons grated Parmesan cheese, or more to taste
⅛ teaspoon salt
⅛ teaspoon garlic pepper seasoning
salt and ground black pepper to taste

Nutrition Info

286.3 calories
carbohydrate: 9.8 g
cholesterol: 75.6 mg
fat: 11.2 g
fiber: 0.8 g
protein: 24.9 g
saturatedFat: 4.4 g
servingSize: -
sodium: 240.9 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil and vinegar in a skillet over medium-high heat. Add chicken, cook until white on all sides, about 5 minutes. Transfer chicken to a plate.

  2. Stir leeks into the skillet, cook for 1 minute. Pour in wine, simmer until reduced by half, about 2 minutes. Add half-and-half, Parmesan cheese, salt, and garlic pepper, simmer until flavors combine, about 2 minutes.

  3. Return chicken to the skillet and stir until heated through and coated with sauce, about 3 minutes. Season with salt and pepper.

Recipe Yield

4 servings

Recipe Note

I was looking for a new way to use leeks other than in soup and I came up with this recipe. Another variation would be to leave the chicken whole and spoon leek cream sauce over baked or grilled chicken but that would add to cooking time.

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