CHICKEN WITH LEEKS AND CREAM
Simple yet very tasty dish! Originally found on the internet. I add a little more cream (personal preference) :) Its great with just white rice to serve over. (cook time doesn't include cooking the chicken) This receipe was originally published in the cookbook "The Frugal Gourmet" by Jeff Smith. It calls for using his recipe for Boiled Chicken, Chinese style first to prepare the chicken.
Provided by jovigirl
Categories Whole Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Tear up the chicken meat into bite sized pieces.
- Cut the leeks into 2-inch pieces up to the point where the leek begins to turn green. Slice the piece once lengthwise, and divide the leaves. Rinse if dirty.
- Saute the leek stems and garlic in the oil. Then, add leek leaves, if desired. Do not allow the leaves to discolor; you simply want to cook them until they are barely tender.
- Add the chicken to the pan, and cook it until hot. Add the salt, pepper, and nutmeg. Mix well, and add the cream. Heat, and serve. Decorate with parsley.
Nutrition Facts : Calories 446.1, Fat 32.8, SaturatedFat 11.5, Cholesterol 142.2, Sodium 123.9, Carbohydrate 7, Fiber 0.8, Sugar 1.8, Protein 29.6
CREAMED CHICKEN FOR BISCUITS
Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits.
Provided by sal
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.
Nutrition Facts : Calories 510.9 calories, Carbohydrate 14.5 g, Cholesterol 146.5 mg, Fat 40.7 g, Fiber 3.9 g, Protein 23.9 g, SaturatedFat 19.8 g, Sodium 449.3 mg, Sugar 3 g
INSTANT POT® CREAMY CHICKEN AND LEEK ALFREDO
Let's dive head-first into this one-pot pasta dish, full of rich and creamy everything! Your family will love this weeknight dinner, and you'll love how quickly you can make it!
Provided by Diana71
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 6
Number Of Ingredients 19
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and butter and heat until butter is melted. Add chicken and cook until lightly browned on all sides, 5 to 8 minutes. Add leek and garlic. Season with Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 3 to 5 minutes.
- Pour in chicken broth and wine to deglaze pot. Bring to a simmer, scraping browned bits off the bottom of the pot.
- Stir cream and egg yolk together in a small bowl until well combined. Pour into the Instant Pot®. Add pasta without mixing, letting it float on top, but making sure pasta does not stick together. You may push pasta slightly down into the liquid. Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
- Mix Parmesan-Romano cheese mixture and a pinch of cornstarch together in a bowl. Unlock and remove Instant Pot® lid. Stir in cheese mixture and cream cheese. Slowly add enough milk until the sauce reaches desired creaminess. Mix well to create a smooth cream sauce.
Nutrition Facts : Calories 494.6 calories, Carbohydrate 37.8 g, Cholesterol 136.1 mg, Fat 26.3 g, Fiber 2.1 g, Protein 25.4 g, SaturatedFat 12.7 g, Sodium 803.1 mg, Sugar 3.4 g
CREAMY CHICKEN & LEEKS
This creamy, comforting combination is the perfect topping for baked spuds
Provided by Good Food team
Categories Dinner, Main course, Side dish, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan and fry the bacon for 2 mins. Add the chicken, then cook with the bacon for a further 2-3 mins, until the pieces begin to turn golden. Tip in the leeks and cook gently for 10 mins until wilted and tender.
- Stir through the flour and gradually add the stock, stirring constantly. Add the wholegrain mustard and crème fraîche, stir again, then simmer gently for 5 mins until the sauce is slightly thickened and creamy. Serve on top of baked jacket potatoes.
Nutrition Facts : Calories 384 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1.75 milligram of sodium
CREAMY BUT LEAN CHICKEN AND LEEKS
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the butter in a saucepan. Add the leeks and celery and toss together for a few seconds. Add 1/2 cup of the chicken broth. Cover and simmer over low heat for 5 to 10 minutes or until vegetables are tender. Add the remaining broth and rice and bouquet garni. Cover and simmer, over very low heat for 25 minutes or until rice is very tender.
- Remove the bouquet garni and puree the soup through a food mill or food processor. Return it to the saucepan, add the lemon juice and season to taste with salt and pepper. If soup is thin, simmer it down until thick enough; if too thick, add some water. Add the chicken and simmer, uncovered, for 5 minutes or until chicken is just cooked through. Adjust the seasoning. Portion out and garnish with parsley.
CREAM OF CHICKEN & LEEK SOUP
The original recipe came from Super Food Ideas Magazine Aug 2005. I have changed it a little to suit our tastes. This is also lovely left unprocessed.
Provided by Ninna
Categories Chicken
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat.
- Add leek, celery & carrot and cook for 6-7 minutes or until soft then remove to plate.
- Melt butter in saucepan over medium heat until foaming, stir in flour and cook for 1 minute. Remove from heat and gradually whisk in cream and stock.
- Return to heat and stir until mixture comes to the boil.
- Return vegetables to saucepan.
- Using a stick blender process until thick and creamy - or use a food processor.
- Return to heat and add chicken and parsley heat through and serve.
CREAMY CHICKEN & LEEK BAKE
Enjoy this Creamy Chicken & Leek Bake that takes just 15 minutes in the oven. This chicken & leek bake features long-grain white rice, boneless chicken breasts, corn and kidney beans, garlic & herb cream cheese and delicious KRAFT Cheese.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Cook rice as directed on package, omitting salt and substituting chicken broth for the water.
- Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 min. or until evenly browned, stirring frequently. Spoon chicken into large bowl. Add leeks to skillet; cook and stir 3 min. or until crisp-tender. Remove from heat. Add to chicken along with the corn, beans and Worcestershire sauce; mix lightly.
- Heat oven to 350°F. Add cream cheese spread to rice; stir until completely melted.
- Spoon into 2-qt. casserole sprayed with cooking spray; top with chicken mixture. Cover.
- Bake 15 min. or until heated through. Top with shredded cheese; bake, uncovered, 5 min. or until melted.
Nutrition Facts : Calories 490, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 770 mg, Carbohydrate 52 g, Fiber 5 g, Sugar 6 g, Protein 29 g
BRAISED CHICKEN BREASTS ON CREAMY LEEKS
Steps:
- Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
- Pat chicken dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
- Add wine to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is just cooked through, about 8 minutes .
- Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
- Serve chicken on top of leeks.
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