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Chicken Breast with Leek and Wine

Chicken Breast with Leek and Wine
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It is a simple yet quiet elegant dish. Simple to be prepared weekdays, and elegant enough to be served on a weekend or for a special dinner.

Leeks bring a sweet note to the sauce while pickles (or capers) add some piquancy. A touch of flour helps thicken the sauce while although preventing the cutlets from drying.

creamy dandelion with leek (5)

Serve the chicken breasts with mushed potatoes, rice, pasta, or a good slice of bread to catch the delightful sauce.

Pork cutlets used in place of chicken breasts are equally delicious here.

chicken breast with leek and wine (14)

 

Instructions:

Slice the leek discarding very dark parts. Wash the leek rings thoroughly in a salad spinner. Dry.

leek (4)creamy dandelion with leek (5)

Put the chicken breast between two pieces of parchment paper. Using a meat pounder, flatten the filet to ¼ – ½ inch thickness. Repeat with all four pieces. Season them with salt and pepper.

Dredge the cutlets in flour.

chicken breast with leek and wine (1)

In a dip pan, heat 2 tbsp of olive oil. Brown the chicken for 3-4 minutes on each side on medium heat. Cook in batches if needed. Set aside.

chicken breast with leek and wine (2)chicken breast with leek and wine (4)

 

In the same pan heat 1-2 tbsp olive oil, add the leek and sauté for 3-5 minutes.

Add the garlic and cook for 30-40 seconds.

Add the wine and deglaze for 1-2 minutes.

Add butter, pickled cucumbers, chicken stock and ground black pepper. Bring to a boil, lower the heat and simmer for 7-10 minutes. Taste the sauce, add salt if needed.

chicken breast with leek and wine (3)chicken breast with leek and wine (5)

Return the chicken pieces to the pan, bring to a boil, cover and simmer for 3-5 minutes.

chicken breast with leek and wine (6)chicken breast with leek and wine (9)

 

Note:

Pork loin or turkey breast can be used in place of chicken

 

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Chicken Breast with Leek and Wine

Author: Nina Phomina
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Nina Phomina

Ingredients

  • 1 large or 2 small leeks
  • 1 large clove garlic, minced
  • 1-2 small pickled cucumbers, finely chopped (or 2 tbsp small capers)
  • 4 small boneless skinless chicken breasts or 2 large, cut in half
  • 1/2 cup flour
  • salt
  • ground black pepper
  • 1/2 cup white wine
  • 1/2 cup chicken or vegetable stock
  • 4 tbsp olive oil (or other oil for frying)
  • 1 tbsp butter,

Instructions

  1. Slice the leek discarding very dark parts. Wash the leek rings thoroughly in a salad spinner. Dry.
  2. Put the chicken breast between two pieces of parchment paper. Using a meat pounder, flatten the filet to ¼ - ½ inch thickness. Repeat with all four pieces. Season them with salt and pepper.
  3. Dredge the cutlets in flour.
  4. In a dip pan, heat 2 tbsp of olive oil. Brown the chicken for 3-4 minutes on each side on medium heat. Cook in batches if needed. Set aside.
  5. In the same pan heat 1-2 tbsp olive oil, add the leek and sauté for 3-5 minutes.
  6. Add the garlic and cook for 30-40 seconds.
  7. Add the wine and deglaze for 1-2 minutes.
  8. Add butter, pickled cucumbers, chicken stock and ground black pepper. Bring to a boil, lower the heat and simmer for 7-10 minutes. Taste the sauce, add salt if needed.
  9. Return the chicken pieces to the pan, bring to a boil, cover and simmer for 3-5 minutes.

Recipe Notes

Pork loin or turkey breast can be used in place of chicken.

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Cook with pleasure and enjoy the world!

 



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