Creamy chicken strips with leeks
15
10
4
No
Ingredients
- 4 chicken breasts, skinless and sliced into strips
- 1 diced red pepper
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 125 ml (1/2 cup) of white wine
- 250 ml (1 cup) of 15% cooking cream
- 60 ml (1/4 cup) of chopped basil
Preparation
Side-by-side mode
- In a large pan, heat olive oil over medium heat. Cook chicken strips for 5 to 7 minutes, stirring occasionally.
- Add pepper and leeks. Continue cooking for 2 to 3 minutes.
- Pour white wine. Heat at medium heat until the liquid reduces by half.
- Pour the cream. Salt and pepper. Bring to a boil at medium heat, then simmer at low heat for 3 to 4 minutes, until the chicken flesh loses its pink tint.
- If desired, garnish with basil right before serving.
Chef’s note
Idea for side dish
Roasted beans and bacon
Over a baking plate covered with parchment paper, set 4 bacon slices and 200 g (about 1/2 pound) of green beans. Spray beans with olive oil. Salt and pepper. Oven bake for 8 to 10 minutes at 400°F (205°C). Remove beans and set aside. Continue cooking bacon for 4 to 6 minutes, until crispy. Slice bacon into pieces. Garnish beans with bacon.
Did you know that...
If you cut off the green part of the leek and put the white part (the stem) in water with the roots, it will grow back!
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