Creamy leeks sauce and mushrooms chicken

Author: 5/15
Poulet, sauce crémeuse aux poireaux et aux champignons
Preparation 15
Baking 22
Portions 4
Freezing Yes
Sodium111 mg
Protein44 g
Fiber2 g
Fat19 g
Carbohydrate14 g
Iron2 mg
Calcium105 mg


  • 4 chicken breasts without skin of 180 g (about 1/3 pound) each
  • 1 package of 227 g of sliced mushrroms
  • 1 package of 250 g of Les Cultures de chez nous sliced leeks
  • 125 ml (1/2 cup) of white wine
  • 250 ml (1 cup) of 15% cooking cream
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  • Preheat oven at 190°C (375°F).
  • In a large baking safe pan, heat a bit of olive oil at medium heat. Roast chicken breasts for 2 to 3 minutes over each side. Set aside in a plate.
  • In the same pan, cook mushrooms for 4 to 5 minutes.
  • Add leeks and continue cooking for 2 to 3 minutes.
  • Pour white wine and simmer until liquids reduces of an half.
  • Add cream and chicken breats. Season with salt and ground pepper. Bring to a boil.
  • Oven bake for 12 to 15 minutes, until chicken flesh loses its pink tint.

Chef's notes