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Category: Chicken
Prep Time: Cook Time: Total Time:
2 pounds medium leeks (white and pale green parts only), thinly sliced
12 baby carrots
1 clove garlic, minced
4 boneless skinless chicken breast halves (1 1/2 pounds total)
Flour, seasoned with salt and pepper
1/2 tablespoon vegetable oil
3 tablespoons unsalted butter
1/3 cup dry white wine or Madeira
1/3 cup chicken broth
1/3 cup heavy cream
Cooked rice or orzo
Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
Pat chicken dry and season with salt and pepper. Dredge in seasoned flour. Heat oil and 1 tablespoon butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
Add wine to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Add leeks, carrots, garlic and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is just cooked through, about 8 minutes.
Transfer chicken to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste. Serve sauce and vegetables on top of chicken over the rice.
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BRAISED CHICKEN BREASTS ON CREAMY LEEKS
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Category: Chicken
Prep Time: Cook Time: Total Time:
2 pounds medium leeks (white and pale green parts only), thinly sliced
12 baby carrots
1 clove garlic, minced
4 boneless skinless chicken breast halves (1 1/2 pounds total)
Flour, seasoned with salt and pepper
1/2 tablespoon vegetable oil
3 tablespoons unsalted butter
1/3 cup dry white wine or Madeira
1/3 cup chicken broth
1/3 cup heavy cream
Cooked rice or orzo
Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
Pat chicken dry and season with salt and pepper. Dredge in seasoned flour. Heat oil and 1 tablespoon butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
Add wine to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Add leeks, carrots, garlic and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is just cooked through, about 8 minutes.
Transfer chicken to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste. Serve sauce and vegetables on top of chicken over the rice.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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