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How To make Chicken Breast with Leeks and Mushrooms
1/4 cup all-purpose flour
1/4 teaspoon paprika
salt and pepper 1 whole chicken breast with skin
halved
1 tablespoon olive oil
2 medium leek :
white part only;
washed, dried, and sliced 6 mushrooms sliced
1/4 cup dry white wine
1/4 cup chicken broth
1/2 teaspoon dried oregano :
crumbled
8 Kalamata olives pitted and chopped
1 teaspoon capers :
drained and chopped
lemon juice
In a shallow bowl stir together the flour, the paprika, and salt = and pepper to taste and dredge the chicken breasts in the flour mixture, = shaking off the excess. In a heavy (preferably cast-iron) skillet heat = the oil over moderately high heat until it is hot but not smoking and in = it saute the chicken, turning it once, until it is golden brown. Reduce = the heat to moderately low and stir in the leeks, the mushrooms, the = wine, the broth, and the oregano. Cook the mixture, covered partially, = for 25 to 30 minutes, or until the chicken is cooked through, and = transfer the chicken to a platter. To the skillet add the olives, the = capers, and the lemon juice and cook the mixture, stirring, for 1 = minute. Serve the chicken topped with the leek mixture.
How To make Chicken Breast with Leeks and Mushrooms's Videos
Chicken fillet with leek and mushroom sauce
Cooking from chicken is a pleasure. The meat is tender, dietary and suitable for everyone. The dish can be made for a family dinner. Rate the recipe for how to cook chicken fillet with leeks and mushroom sauce.
Ingredients:
Chicken fillet - 2 Pieces (each about 200 grams),
Leek - 1 Piece,
Mushrooms - 200 Gram,
Mustard in grains — 1 tablespoon,
White wine - 100 Milliliters (or water),
Cream - 100 Milliliters (or sour cream),
Dried thyme — 1 teaspoon,
Garlic — 1 Clove,
Parsley— 2 Pieces,
Olive oil - 1 tablespoon,
Butter — 1 tablespoon,
salt and pepper— To taste,
Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
#ComfortFood #Recipe #Chicken
Mushroom, Leek and Tarragon Pasta | Gordon Ramsay
A simple dish of pasta with a creamy mushroom sauce and fresh garlic bruschetta. Leeks are a fantastic ingredient - cheap and easy to work with and they give a subtle savoury flavour.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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Chicken, Leek and Mushroom Pie
This Chicken, Leek and Mushroom Pie is an absolute British Classic! A creamy filling with a crispy puff pastry topping. Better still, it couldn’t be easier to make! Enjoy - Chris x
FULL RECIPE POST:
CHICKEN, LEEK AND MUSHROOM PIE | Serves 6
????INGREDIENTS????
- 1 sheet Puff Pastry (13.2oz/375g)
- 1.3lbs / 600g Chicken Thigh, diced into big chunks
- 9oz / 250g Chestnut Mushrooms, quartered (or mushroom of choice)
- 2 Leeks, sliced into rounds
- 2 cups / 500ml Chicken Stock, or as needed
- 7 fl oz / 200ml Double/Heavy Cream
- 2 tbsp Flour
- 2 tbsp Butter
- 1 tbsp Mustard
- 1 clove Garlic, peeled & diced
- 3-4 sprigs Fresh Thyme
- 1 Egg, beaten
- good pinch of Nutmeg
- Salt & Black Pepper, to taste
????METHOD????
- Fry your chicken over high heat, flipping once, until golden on both sides. Don't worry if it's not completely cooked through. Remove from pan.
- Lower to medium and melt in your butter. Add your mushrooms, fry for a minute or so, then add in your leeks. Fry until they both pick up colour. Then add your garlic.
- Add your flour and stir until a thick paste forms.
- Slowly stir in your stock until lump free, then pour in your cream. Add your chicken back in, then add your mustard, thyme, nutmeg and seasoning to taste. Simmer until thickened, stirring occasionally.
- Pour into a suitably sized baking dish and place your pastry over the top. Cut/garnish as desired, then brush with your beaten egg. Slice a steam hole in the centre to allow steam to escape.
- Place in the oven at 200c/392f for 20mins or until a deep golden brown.
***Simmer before baking - It's really important to simmer the filling before you put it straight in the oven. It'll allow the flavours to develop more efficiently and will also reduce the liquid down so it doesn't come out watery on the other end. With the same token, if you know you like a super thick sauce then start with 1 cup of stock and adjust accordingly.
As always, for full nutrition, guidance and recipe notes head to the full blog post ♥️
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Make The PERFECT Creamy Chicken Casserole in Just One Pan!
OUT NOW!
This creamy chicken casserole is a real crowd-pleaser. I make it as a big batch then freeze half for a quick dinner another night.
You can cook it on the hob (stovetop) or in the oven. It reheats beautifully, and there's plenty of sauce to soak into your mashed potato and veggies!
#CookingShow #Recipe #onepotmeals
Chicken Breast and Sautéed Chicory in Marsala Sauce | Gordon Ramsay
Simple, delicious recipe for an elegant dish - chicken with sautéed chicory and a Marsala sauce.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
Follow Gordon:
Text him: +1 (310) 620-6468
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels: