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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.
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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,
Braised Chicken Thighs with Mushrooms and Leeks
My favorite NEW chicken dish!! Braised Chicken Thighs with Mushrooms and Leeks. Comment below if you tried this!
8 Freestyle Points 445 Calories
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My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals
Stir Fry Chicken with Leeks / Chinese Recipe
Another super easy Chinese stir fry chicken with leek in oyster sauce. Absolutely delicious!
Serves 4
INGREDIENTS :
2 pieces chicken thigh boneless, skin on
1 pc Leek
4 cloves garlic, thinly sliced
3 pcs shallots
1 Tbsp Oyster sauce
1 Tbsp light soy sauce
1 Tbsp dark soy sauce
2 Tbsp Shaoxing rice wine
1 tsp sugar
A few dashes of white pepper powder
Some cornstarch solution
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( Daghang Salamat)
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Grilled Chicken with Mushroom and Leek Cream Sauce
This high-protein dish combines the crisp-tender grilled, thyme-flavored chicken breast with a creamy mixture. Just cover it with the heavy cream, mushrooms, leek, and white wine sauce and enjoy all of the delicate flavors coming together beautifully.
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Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
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