Creamy Chicken with Mushroom and Leek Sauce
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 2 leeks, white and light green parts only, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
Directions:
Season chicken breasts with salt and pepper.
In a large skillet, heat olive oil over medium-high heat.
Add chicken breasts and cook until golden brown on both sides, about 6-7 minutes per side. Remove from skillet and set aside.
In the same skillet, melt butter over medium heat.
Add mushrooms and leeks, cooking until softened, about 5 minutes.
Add garlic and cook for an additional 1 minute.
Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
Stir in heavy cream and bring to a simmer.
Return chicken breasts to the skillet, spooning sauce over the top.
Cover and cook for 10-12 minutes, or until chicken is cooked through.
Sprinkle with chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 380 kcal | Servings: 4 servings