Too Easy Chicken With Leeks – a delicious recipe with leeks, chicken breasts, kosher salt, freshly ground black pepper, extra-virgin olive oil, white wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Trim leeks of tough green ends and roots. Split them lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a colander.
2
Run under cold water, separating the layers of each slice to free the grains of sand. Drain leeks very well and place within arm's reach of the stovetop.
3
Heat a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper.
4
Add olive oil to coat skillet, then add chicken breasts and brown 3 to 4 minutes on each side, then transfer to a plate. Cover with foil to keep warm.
5
Add a little more oil to the pan, then add leeks and saute 5 minutes, until they become soft.
6
Add 1 cup wine to the pan and nest chicken breasts down into leeks. Reduce heat to simmer for another 5 to 7 minutes.
7
To serve, remove chicken from pan and slice on an angle.
8
Fan and arrange sliced chicken breasts over a bed of sauteed leeks on each dinner plate or warm serving platter.
231
kcal
Calories
12
g
Fat
31
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 leeks, 4 pieces boneless skinless chicken breasts, 1 pinch kosher salt, freshly ground black pepper, and more.
Yes, Too Easy Chicken With Leeks falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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