Chicken & Leek Stroganoff

By LaurenCocch16

Ingredients

• sea salt
• 3/4 cup long-grain rice
• 1 large leek, washed, quartered length-wise, then sliced
• big handful of crimini mushrooms, sliced
• 2 chicken breast fillets, cut into bite-size pieces
• olive oil
• pat of butter
• glass of white wine
• freshly ground black pepper
• bunch of fresh parsley, finely chopped
• 1 1/4 cups heavy cream
• 1 lemon

Details

Servings 2
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

1) Boil water in kettle. Pour boiling water into large saucepan on HIGH, and add a pinch of salt.
2) Add rice, bring back to boil; then turn heat down slightly.
3) Cook rice as directed on package.
4) Put large frying pan on HIGH and add lug of olive oil & pat of butter.
5) Add leek & white wine, small glass of water, & pinch of salt & pepper.
6) Cover pan loosely with foil, and let bubble for 5 minutes.
7) Add chicken strips, most of parsley, cream & mushrooms. Stir, bring back to boil, then turn heat down to medium. Simmer for 10 minutes.
8) Drain rice when ready.
9) Just before serving, cut lemon in half and squeeze the juice of one half into the stroganoff.
10) Season to taste.
11) Sprinkle with remaining parsley.
12) Serve with rice, and other half of lemon, cut into wedges.