Creamed Chicken with Leeks and Mushrooms

Creamed Chicken with Leeks and Mushrooms is a quick and easy recipe that is easy enough to make on a weeknight, but special enough for entertaining. Although you will need to cook the rice separately, the main recipe comes together in one pan, making cleanup easy too.

Although the recipe uses cream, which is definitely a treat, most of the other ingredients are very healthy. Leeks contain vitamin A and antioxidants and mushrooms are extremely good for you too. Chicken is an excellent source of lean protein. Of course, if you are vegetarian you can either use a chicken replacement or add more mushrooms to make up for the missing meat.

I like to serve brown basmati rice with this recipe for nutrition, texture and flavour, but you can use your favourite rice instead if you prefer. Couscous also works well with this recipe.

Creamed Chicken with Leeks and Mushrooms Recipe

Serves 4

2 tablespoons butter
2 cups sliced leeks
2 cups sliced mushrooms
⅓ cup chicken stock
4 chicken breasts (without skin)
½ to ¾ cup single cream (half and half)
an eighth of a teaspoon nutmeg, freshly ground if possible
salt and pepper to taste
paprika for garnish
cooked rice, to serve

Melt the butter in a very large frying pan over medium heat.

Add the leeks and stir fry for about three minutes or until they are just beginning to soften.

Stir in the mushrooms and stir fry for two or three minutes before increasing the heat slightly and adding the chicken stock.

Nestle the chicken breasts into the pan with the vegetables. Season with salt and pepper.

Cook the chicken for five minutes each side, and then lower the heat and put the lid back on.

Cook for about twenty minutes until the chicken registers 165ºF on a meat thermometer and no pink remains inside.

Remove the chicken from the panand keep warm. Put the heat on the frying pan back up to medium and stir ½ cup of the cream into the leeks and mushrooms.

Grate in the nutmeg, and see how the sauce comes together. Bear in mind this is not meant to be a super thick sauce, just light and creamy, so add a bit more cream if you need it.

Taste for seasoning, adding more salt and pepper if you feel the sauce needs it.

Serve each chicken breast over the rice with a quarter of the leeks, mushrooms and sauce over top. Garnish with paprika.