Chicken and Leek Stroganoff

Chicken and Leek Stroganoff
Adapted from keyingredient.com
Chicken and Leek Stroganoff

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • Description

  • Recipe

  • About

  • Yields: 2 servings

  • sea salt

  • 3/4

    cup long-grain or basmati rice (or you can use noodles)

  • 1

    large leek

  • a big handful of crimini or oyster mushrooms

  • 2

    chicken breast fillets, preferably free-range or organic

  • a pat of butter

  • a glass of white wine

  • freshly ground black pepper a bunch of fresh parsley 1-1/4 cups heavy cream

  • 1

    lemon

Directions

Pour boiling water from the kettle into a large pan, place on a high heat and add a pinch of salt • Add your rice, bring back to a boil, then turn the heat down slightly • Cook for the length of time given in the instructions on the package • Cut both ends off the leek, quarter lengthways, slice across thinly, then wash well under running water • Slice the mushrooms • Slice the chicken breasts into little-finger-size pieces Put a large frying pan on a high heat and add a good lug of olive oil and a pat of butter • Add the leek to the pan with the white wine, a small glass of water, and a good pinch of salt and pepper • Let it bubble away for 5 minutes, covered loosely with a piece of aluminum foil • Meanwhile, finely chop the parsley, stalks and all • Remove the foil and add the chicken strips, most of the parsley, the cream, and the mushrooms • Stir, bring back to a boil, then turn the heat down to medium and simmer for 10 minutes • Drain your rice • Just before serving, cut your lemon in half and squeeze the juice of one half into the stroganoff • Season to taste Spoon some rice onto each plate and top with the stroganoff • Scatter with the rest of the chopped parsley • Serve with the other lemon half, cut into wedges

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