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Chicken With Leeks And Cream

Budget.Gourmet's picture
  Cooked chicken 4 Pound, cooked, skinned, and deboned
  Leeks 4
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), chopped
  Nutmeg 1 Pinch
  Whipping cream 1⁄2 Cup (8 tbs)
  Parsley 1 Teaspoon (For Garnish)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4990 Calories from Fat 2568

% Daily Value*

Total Fat 285 g438.8%

Saturated Fat 92.6 g462.8%

Trans Fat 0 g

Cholesterol 1580.8 mg526.9%

Sodium 1793.2 mg74.7%

Total Carbohydrates 111 g37%

Dietary Fiber 13.4 g53.6%

Sugars 35 g

Protein 459 g918.2%

Vitamin A 301.5% Vitamin C 157.7%

Calcium 74.4% Iron 203.7%

*Based on a 2000 Calorie diet


Chicken With Leeks And Cream Recipe