Chicken and Leeks in Cream Sauce recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
Ingredients
- 1 tablespoon olive oil 1 tablespoon white wine vinegar 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces 2 leeks, white and light green parts cut into 1/2-inch slices and rinsed 1 cup white Zinfandel wine ⅔ cup half-and-half 2 tablespoons grated Parmesan cheese, or more to taste ⅛ teaspoon salt ⅛ teaspoon garlic pepper seasoning salt and ground black pepper to taste
Nutrition Info
- 286.3 caloriescarbohydrate: 9.8 gcholesterol: 75.6 mgfat: 11.2 gfiber: 0.8 gprotein: 24.9 gsaturatedFat: 4.4 gservingSize: -sodium: 240.9 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Leeks in Cream Sauce
Directions
-
Heat oil and vinegar in a skillet over medium-high heat. Add chicken, cook until white on all sides, about 5 minutes. Transfer chicken to a plate.
Stir leeks into the skillet, cook for 1 minute. Pour in wine, simmer until reduced by half, about 2 minutes. Add half-and-half, Parmesan cheese, salt, and garlic pepper, simmer until flavors combine, about 2 minutes.
Return chicken to the skillet and stir until heated through and coated with sauce, about 3 minutes. Season with salt and pepper.