Chicken and leek stroganoff

By admin
27 May 2011

Makes 2 generous servings Preparation time: 15-20 min Cooking time: 20-30 min

30 ml (2 T) olive oil 40 g butter 2 large leeks, thinly sliced and rinsed 250 ml (1 c) dry white wine 125 ml (½ c) water salt and freshly ground black pepper 4 deboned chicken breasts, sliced into strips 60 ml (¼ c) roughly chopped parsley 125 g oyster mushrooms, roughly chopped 285 ml cream juice of 1 lemon

Heat the olive oil and butter in a large pan and fry the leeks for a few minutes.

Add the white wine and water and season with salt and freshly ground black pepper.

Simmer for about 5 minutes.

Add the chicken, a little of the parsley, mushrooms and cream to the leek mixture.

Bring to the boil, reduce the heat and simmer for about 10 minutes or until the chicken is just done.

Season with a little of the fresh lemon juice and salt and pepper to taste.

Garnish with the remaining parsley and serve with basmati rice and a salad.

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