Leek and mushroom chicken

0
1427
Leek and mushroom chicken Easy Food

Serves 4

4 chicken fillets
Salt and black pepper
1½ tbsp olive oil
Knob of butter
250g chestnut mushrooms
3 leeks, washed, trimmed and sliced into 1cm rounds
80ml white wine
220ml cream
To serve:
Potatoes, rice or pasta

  1. Starting at the thicker end of each chicken fillet, use a sharp knife to cut each through its centre into two thinner cutlets. Trim away any excess fat and season both sides of the chicken pieces.
  2. Heat half of the olive oil in a large pan over a medium-high heat. Add four of the chicken pieces and cook for 3-4 minutes, undisturbed, until you can see that the chicken is cooked about halfway through. Flip the chicken and cook for 3-4 minutes longer or until cooked throughout and nicely browned all over. Transfer to a plate, tent loosely with tin foil and set aside to rest.
  3. Wipe out the pan with a ball of kitchen paper and add the remaining olive oil. Repeat with the remaining chicken pieces. Transfer to the plate with the other cooked chicken.
  4. Wipe out the pan again and return to a medium heat. Add the butter and, when melted, add the mushrooms and leeks along with a pinch of salt. Cook for about five minutes, stirring occasionally, until softened.
  5. Add the wine and cook for two minutes. Add the cream, turn the heat to medium-high and cook for five minutes or until slightly reduced. Season to taste with salt and pepper.
  6. Divide the chicken between serving plates and top with the sauce. Serve with baked or mashed potatoes, rice or pasta.

Per serving: 519kcals, 33g fat (7.7g saturated), 12.6g carbohydrates, 3.8g sugars, 40.5g protein, 2.2g fibre, 0.153g sodium