Creamy Chicken with Leeks & Mushrooms

By GialloZafferano · 40 min

Ingredients

Instructions

1. Trim the ends of the leek, remove the outer layers and the first two layers, halve it and slice into thin rings. Remove the earthy base from the mushrooms.
2. Wipe the mushrooms gently with a damp cloth to clean them, then cut into quarters or smaller pieces depending on size. Chop the rosemary.
3. Remove bones and cartilage from the chicken breast and cut into cubes of about 2.5 cm (1 inch). Coat well in flour and shake off the excess, then add to a pan of hot oil.
4. Sear the chicken over high heat, stirring now and then. Lower the heat slightly, then add the leeks and mushrooms.
5. Add the chopped rosemary and salt and cook for about 10 minutes, stirring often. Meanwhile, heat the cream in one saucepan and melt the butter in another.
6. Once the butter has melted, add the flour and whisk quickly until smooth. Pour in the hot cream and stir until it begins to thicken slightly.
7. Add this white sauce to the chicken and cook for a couple more minutes so everything mixes well. Serve immediately.

Summarized from GialloZafferano's video. Watch it for the details.

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