Recipe for Creamy Chicken with mushrooms and leeks
2 Tbsp olive oil
4 chicken breasts or thighs
2 Tbsp butter
4-5 baby leeks, chopped (or 1 medium onion)
1 clove garlic, chopped
2 x 250g punnets of mushrooms, I mix brown and baby button
1 tsp dried tarragon
1 tsp dijon mustard (optional)
1/4 cup chicken stock or white wine
3-4 Tbsp cream, mascarpone or fat-free yoghurt
In a large pan, heat the olive oil and brown the chicken on both sides, about 3 minutes. Remove from the pan and set aside.
Add the butter to the pan and fry the leeks for about 2 minutes, before adding in the garlic and mushrooms, along with an extra drizzle of olive oil if necessary. Fry together for another 3 minutes until the mushrooms have softened.
Add in the tarragon, mustard, chicken stock/wine and cream along with a good pinch of salt and freshly ground pepper. Bring to the simmer and add the chicken back in, stir gently and simmer for a further 5 minutes. Check for seasoning and serve.
I serve this with mashed sweet potato and sometimes add in a handful of frozen peas just before serving to add some extra colour.
You can also add in a couple of rashers of chopped bacon and fry along with the chicken if you like.
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Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.