Chicken With Leeks And Cream
|Cooked chicken||4 Pound, cooked, skinned, and deboned|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), chopped|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Parsley||1 Teaspoon (For Garnish)|
Tear up the chicken meat into bite-size pieces.
Cut the leeks into 2-inch pieces up to the point where the leek begins to turn green.
Slice the piece once lengthwise, and divide the leaves.
Rinse if dirty.
Saute the leek leaves in the oil along with the garlic if desired.
Do not allow the leaves to discolor; you simply want to cook them until they are barely tender.
Add the chicken to the pan, and cook it until hot.
Add the salt, pepper, and nutmeg.
Mix well, and add the cream.
Heat, and serve.
Decorate with parsley.
This is a very rich dish.
I like it with plain white rice on the side because the sauce is just wonderful.