Serves 4
20 min
Creamy Leek Chicken
Recipe GLPR6b224de7dc3882
Quick-seared boneless chicken breasts with tender sliced leeks in a silky, savory cream sauce. The chicken is filleted thin for delicate texture, then pan-seared until golden and cooked through. Leeks are sautéed until soft and sweet, then combined in a simple butter-milk sauce finished with fresh herbs and good olive oil. A light, elegant dish ready in 20 minutes.
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Ingredients
4 Boneless chicken breast halves, filleted
2 Leeks, white to light green parts, rinsed and sliced into 1/4-inch rounds
1 tablespoon Olive oil for cooking
1 tablespoon All-purpose flour
3 tablespoon Unsalted butter
½ cup Whole milk
Salt and freshly ground black pepper to taste
for garnish Fresh parsley, chopped
for drizzling Good quality extra virgin olive oil for finishing
Directions
Pat the filleted chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Lightly dust each fillet with flour, tapping off any excess.
Heat the cooking olive oil in a large skillet over medium-high heat until shimmering. Carefully add the chicken fillets and sear for 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil to keep warm.
In the same skillet, reduce heat to medium. Add the butter and allow it to melt. Add the sliced leeks and cook, stirring occasionally, for 4–5 minutes until they begin to soften and turn translucent.
Sprinkle the remaining flour over the leeks and stir to coat evenly. Cook for 1 minute to lightly toast the flour.
Slowly pour in the milk while stirring constantly to create a smooth, lump-free sauce. Simmer gently for 2–3 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
Return the chicken fillets to the skillet and gently turn to coat with the cream sauce. Season the sauce to taste with salt and pepper. Warm through for 1–2 minutes.
Divide the chicken and leek cream sauce among four plates. Garnish with fresh parsley and a light drizzle of extra virgin olive oil before serving.
