Creamy chicken strips with leeks

Author: 5/15
Lanières de poulet crémeux aux poireaux
Preparation 15
Baking 10
Portions 4
Freezing No
Sodium111 mg
Protein36 g
Fiber2 g
Fat17 g
Carbohydrate14 g
Iron2 mg
Calcium109 mg


  • 4 chicken breasts, skinless and sliced into strips
  • 1 diced red pepper
  • 1 package of 250 g (3 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
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  • In a large pan, heat olive oil at medium heat. Cook chicken strips for 5 to 7 minutes while stirring it up from time to time.
  • Add pepper and leeks. Continue cooking for 2 to 3 minutes.
  • Pour white wine. Heat at medium heat until the liquid reduces of an half.
  • Pour cream. Salt and pepper. Bring to a boil at medium heat, simmer at low heat for 3 to 4 minutes, until chicken flesh loses its pink tint.
  • Ife desired, garnish with basil right before serving.

Chef's notes

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 a bit of 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. garnihs beans with bacon.