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How To make Chicken Breast with Leeks and Mushrooms
1/4 cup all-purpose flour
1/4 teaspoon paprika
salt and pepper 1 whole chicken breast with skin
halved
1 tablespoon olive oil
2 medium leek :
white part only;
washed, dried, and sliced 6 mushrooms sliced
1/4 cup dry white wine
1/4 cup chicken broth
1/2 teaspoon dried oregano :
crumbled
8 Kalamata olives pitted and chopped
1 teaspoon capers :
drained and chopped
lemon juice
In a shallow bowl stir together the flour, the paprika, and salt = and pepper to taste and dredge the chicken breasts in the flour mixture, = shaking off the excess. In a heavy (preferably cast-iron) skillet heat = the oil over moderately high heat until it is hot but not smoking and in = it saute the chicken, turning it once, until it is golden brown. Reduce = the heat to moderately low and stir in the leeks, the mushrooms, the = wine, the broth, and the oregano. Cook the mixture, covered partially, = for 25 to 30 minutes, or until the chicken is cooked through, and = transfer the chicken to a platter. To the skillet add the olives, the = capers, and the lemon juice and cook the mixture, stirring, for 1 = minute. Serve the chicken topped with the leek mixture.
How To make Chicken Breast with Leeks and Mushrooms's Videos
Stir Fry Chicken with Leeks / Chinese Recipe
Another super easy Chinese stir fry chicken with leek in oyster sauce. Absolutely delicious!
Serves 4
INGREDIENTS :
2 pieces chicken thigh boneless, skin on
1 pc Leek
4 cloves garlic, thinly sliced
3 pcs shallots
1 Tbsp Oyster sauce
1 Tbsp light soy sauce
1 Tbsp dark soy sauce
2 Tbsp Shaoxing rice wine
1 tsp sugar
A few dashes of white pepper powder
Some cornstarch solution
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Pan-Fried Chicken in a Creamy White Wine & Garlic Sauce
This is my pan-fried chicken in a creamy white wine and garlic sauce with mushrooms. Ready in 25 minutes it makes a tasty and impressive date night dinner or a lovely alternative to a Sunday roast.
I love this for a luxury dinner served with sauteed potatoes and greens.
Free printable recipe with extra hints and tips here:
Ingredients for the creamy chicken:
4 chicken breasts
½ tsp salt
½ tsp pepper
2 tbsp vegetable oil
8 chestnut mushrooms - sliced
1 small onion - peeled and chopped finely
3 cloves garlic - peeled and minced
¼ tsp dried thyme - or 2 sprigs fresh thyme
½ cup (120ml) white wine
½ cup (120ml) chicken stock
¾ cup (180 ml) double/heavy cream
To Serve:
Saute potatoes
Steamed green beans
Fresh thyme
Method:
Season both sides of the chicken breasts with the salt and pepper.
Heat the oil on a large frying pan (skillet) over a medium/high heat.
Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don’t need to be cooked through at this point – they’ll continue cooking in the sauce.
Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.
Stir in the garlic and thyme and cook for the 30 seconds.
Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).
Stir in the stock and cream and heat through for 2-3 minutes.
Turn off the heat and place the chicken breasts on 4 plates. Spoon over the sauce and serve with your choice of sides (I love green beans and sauté potatoes with this dish).
Sprinkle over the fresh thyme and serve.
#Recipe #DateNight #CookingShow
Super Tasty Chicken, Leek and Mushroom Pie
Chicken pie with tarragon, leek and puff pastry.
???? Ingredients ????
- 400g chicken breasts
- 2 tbsp olive oil
- 600ml chicken broth
- 100g leek
- 200g mushrooms
- 250ml double cream
- 4 tbsp chopped fresh tarragon
- 2 puff pastry discs, with a diameter of approximately 32cm
- 1 egg
- Salt and pepper to taste
???? Recipe ????
Making the filling:
1. Slice the leek
2. Remove the tip of the mushroom stems and slice the mushrooms
3. Chop the tarragon
4. In a large pan, heat a tablespoon of oil on medium heat
5. Once hot, add the chicken breasts
6. Season the chicken with salt and pepper
7. 5 minutes later, flip the chicken breasts and season the other side
8. Add a third of the chicken stock
9. Cover the pan and cook for 7 minutes
10. Remove the chicken from the pan and wait for it to cool down
11. When the chicken has cooled down, tear it into small pieces
12. In a large pan, heat a tablespoon of oil on medium heat
13. Add the leeks and cook for 1 minute
14. Add the mushrooms and cook for another minute
15. Add the remaining chicken stock
16. Add the double cream and reduce
17. Add the chicken and season with salt and pepper
18. Add the tarragon and remove from the heat
Assembling the pie:
1. Cut one of the puff pastry discs into the exact shape needed to cover the pie
2. Cover the baking pan with the other puff pastry disc
3. Distribute the filling evenly
4. Cover and seal the pie
5. Make decorative shapes with the leftover puff pastry
6. Add the decorations on top of the pie
7. Beat an egg and brush the pie with it
8. Bake it at 200°C for 30 minutes
???? Music ????
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Chicken Leek and Mushroom Saucy Dinner
A really tasty creamy chicken and mushroom dinner idea that tastes so good!
Ingredients:
500g (1lb)chicken
200g mushrooms
Butter
Garlic
400ml chicken stock
1 Leek, or you can use spring onions
200 to 300ml sour cream
Serve with rice or pasta
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Chicken With Leeks and Mushrooms Recipe
Chicken With Leeks and Mushrooms Recipe
Chicken Breast and Sautéed Chicory in Marsala Sauce | Gordon Ramsay
Simple, delicious recipe for an elegant dish - chicken with sautéed chicory and a Marsala sauce.
#GordonRamsay #Cooking
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