Creamy chicken strips with leeks (1)
15
10
4
No
Ingredients
- 4 chicken breast, without skin and sliced into strips
- 1 diced red pepper
- 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
- 60 ml (1/4 cup) of chopped fresh basil (optional)
Preparation
Side-by-side mode- In a large pan, heat a bit of olive oil at medium heat. Cook chcken strips for 5 to 7 minutes while stirring from time to time.
- Add pepper and leeks. Continue cooking for 2 to 3 minutes.
- Pour white wine. Heat at medium heat until liquid reduce of an half.
- Pour cream. Salt and pepper. Bring to a boil at medium heat, then let simmer at low heat for 3 to 4 minutes, till chicken flesh is no more pink.
- If desired, garnish with basil when serving.
Chef’s note
Idea for accompaniment
- Roasted beans with bacon
With a cooking sheet covered with parchment paper, lay 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 205 °C (400 °F). Remove beans from the cooking sheet and set aside. Continue cooking bacon for 4 to 6 minutes, until it gets crispy. Chop bacon into chunks. Garnish beans with bacon.
