Leeks are a very under used vegetable. With the exception of potato leek soup, I honestly do not know if they are really ever featured in a dish. I personally love leeks. They are great for quick weeknight meals, can be used in a multitude of ways, and add that little bit of flavor you sometimes crave.
If your looking for a full flavor, easy to make dish, look no farther. Leeks, lemons, and chicken is all you really need to create the perfect balance of flavor and texture. Plate this up over your favorite type of rice and your ready to go in just 30 minutes!
Full time 30 minutes
You will need:
1 lb. chicken boneless skinless chicken breasts
1 cup heavy cream
1 cup chicken stock
1 cup white wine
1/4 cup dried parsley
2 tbsp lemon juice
2 tbsp dried thyme
1 tbsp butter
1 tbsp olive oil
1 tsp salt
1 tsp ground black pepper
Let us begin:
First we want to prepare the leeks, by cutting them in half. (If you have while leeks with roots on, cut off roots abd replant)
Dice leeks into pieces roughly 1/2" wide.
In a sauté pan, heat butter and oil over medium high heat until butter melts.
Add in leeks, stirring to coat. Sauté 2-3 leeks will become slightly brighter.
Add in white wine and stock.
Bring to a boil, reduce heat to low and cook 10 minutes.
While this cooks, lets prepare the chicken.
Cut chicken into nice bite size chunks.
Mix chicken chunks, cream, parsley, dill, salt, and pepper in a bowl.
Once leeks are nice and tender, you will notice the liquid has been reduced also it is time to add chicken.
Return heat to medium-high and pour in contents of bowl.
Stir to fully blend.
Cook 10-15 minutes. Stirring occasionally. Once chicken is fully cooked.
Raise heat to high and cook 3-4 minutes to bring sauce to a nice foamy boil and thicken.
Serve over rice and enjoy!