Chicken Mushroom Leek Wraps Recipes
CHICKEN MUSHROOM LEEK WRAPS
You can use any kind of chicken you want. This makes a nice, light lunch that the kids and I love, believe it or not. I got the idea from Chuck in Killbuck's recipe for Portabello and Leek Rollups #39883. I tried to make it but couldn't find any good bok choy, had some different cheese on hand, and thus this knock off was born.
Provided by Annie H
Categories Lunch/Snacks
Time 28m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For the chicken, you can use any leftover, bonefree chicken. These intructions are for raw chicken.
- Wash the chicken and pat it dry, then rub it with butter and the spice mix above.
- Bake it on a rack at 350F until it's done, approximately 45 minutes.
- I do a whole bunch of it at a time and freeze it whole or chopped.
- If using anything cold or frozen, be sure to bring it to room temp before using in this recipe.
- Chop leeks about 1/4".
- Don't use the tough part of the leek.
- Chop mushrooms into a 1/4" dice or put the mushrooms through an egg slicer.
- Heat a skillet to medium-high heat; add oil.
- When oil shimmers, add leeks and mushrooms all at once.
- Cook about 5-6 mins, stirring frequently to avoid stickage.
- When leeks are tender and mushrooms start to turn color, fold in chopped chicken and tarragon and heat through.
- Divide into quarters, and put equal amounts of cheese on each pile.
- Let melt for a just a bit.
- Using a pancake flipper, move each pile to it's own warmed tortilla.
- This is excellent on its own or served with a salad or fresh veggies.
- The filling is best eaten right away but it ain't shabby the next day either.
Nutrition Facts : Calories 399.5, Fat 18.6, SaturatedFat 7.7, Cholesterol 26.6, Sodium 1173.4, Carbohydrate 45.7, Fiber 3.9, Sugar 4.2, Protein 13.2
CHICKEN THIGHS WITH MUSHROOM-LEEK SAUCE
Leeks and white wine add a gourmet touch to this weeknight dish of chicken thighs nestled in a creamy mushroom sauce. Serve over a bulgur-quinoa blend.
Provided by Deana R Okun
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover, and keep warm.
- Add mushrooms and leeks to the skillet. Cook over medium heat, stirring often, until most of the moisture has evaporated and mushrooms begin to brown, 4 to 6 minutes. Add wine; cook for about 1 minute. Mix broth and cornstarch together in a small bowl; add to the skillet and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook and stir until combined, about 1 minute. Season sauce with salt and pepper.
- Nestle chicken thighs into the sauce. Cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees F (74 degrees C), 8 to 10 minutes more.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 7.2 g, Cholesterol 47.4 mg, Fat 11.2 g, Fiber 0.9 g, Protein 13.8 g, SaturatedFat 3.7 g, Sodium 113 mg, Sugar 2 g
PANKO-CRUSTED CHICKEN WITH CREAMY MUSHROOM-LEEK SAUCE
I made this with whatever I happened to have in the fridge that night and it was a quick meal to prepare! Delicious! Serve with mashed potatoes and a side veggie. Or slice up chicken and toss sauce with pasta.
Provided by FLOLUM
Categories Everyday Cooking Special Collection Recipes New
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Slice chicken breast into smaller fillets and season with salt and pepper. Coat fillets in beaten egg, then in panko.
- Heat oil in a large frying pan over medium heat. Add fillets and cook until no longer pink in the center and the juices run clear, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
- Reduce heat to medium-low and add butter. When melted, add onion and leek. Cook for 2 minutes, then add mushrooms. Saute for 5 minutes, then add half-and-half. Cook until sauce has reduced a bit, about 3 minutes. Season with salt and pepper.
- Add chicken on top of the sauce and cook until heated through. Serve immediately.
Nutrition Facts : Calories 626.5 calories, Carbohydrate 54.5 g, Cholesterol 215.6 mg, Fat 35.6 g, Fiber 2.2 g, Protein 36.3 g, SaturatedFat 16.4 g, Sodium 479.2 mg, Sugar 5.2 g
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