Chicken With Leeks And Cream

1. 1

   Tear up the chicken meat into bite sized pieces.

2. 2

   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.

3. 3

   Saute the leek stems and garlic in the oil. Then, add leek leaves, if desired. Do not allow the leaves to discolor; you simply want to cook them until they are barely tender.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.