Chicken with Leek & Mushroom
Chicken with Leek & Mushroom
The ultimate in comfort food, this dish combines golden-brown chicken with luscious leeks and deeply delicious mushrooms in a rich and creamy sauce. Serve with silky mashed potato and eat curled up in front of a good movie.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 3 chicken breast fillets, approx. 750g in total
- 2 tbsp olive oil
- 4 tbsp butter, divided
- 500g mushrooms, sliced
- 1 tsp thyme leaves
- 2 large leeks, pale green & white parts only, thinly sliced
- ½ cup chicken stock
- 2 tsp apple-cider vinegar
- 300mL cooking cream or pure cream
Method
- Cut the chicken breasts in half horizontally, then cut those pieces diagonally.
- Heat olive oil and 2 tbsp butter in a large pan and brown the chicken pieces in batches until golden and just cooked.
- Sit aside covered in foil while you make the sauce.
- Melt the remaining butter and cook the mushrooms and thyme until the mushrooms are browned and caramelised.
- Add the sliced leeks and cook until the leeks are softened.
- Add the chicken stock, apple-cider vinegar and cream and simmer for approx. 5 mins until the sauce thickens slightly.
- Return the chicken to the pan and coat with the sauce.
- Cook gently until chicken has heated through, then serve.
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