Chicken and Leek Sauté

Name: Chicken and Leek Sauté
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 3 tbsp unsalted butter, divided; 2 tbsp chopped garlic; 2 leeks, white and green parts only, halved and cleaned and cut into 1-in. pieces (about 2 cups); 1 lb boneless skinless chicken thighs, halved; 1/2 tsp salt; 1/4 tsp black pepper; 3 tbsp all-purpose flour; 1/3 cup white wine, or dry vermouth; 1 cup homemade or sodium-free chicken stock; 1 tbsp chopped thyme; 2 tbsp 35% cream

Prep Time15 mins
Total Time35 mins
Makes4 servings

Photo: Jodi Pudge

Give leeks a try, they're sweet when cooked and become the star of this yummy chicken dish.

Ingredients

3 tbsp unsalted butter, divided
2 tbsp chopped garlic
2 leeks, white and green parts only, halved and cleaned and cut into 1-in. pieces (about 2 cups)
1 lb boneless skinless chicken thighs, halved
1/2 tsp salt
1/4 tsp black pepper
3 tbsp all-purpose flour
1/3 cup white wine, or dry vermouth
1 cup homemade or sodium-free chicken stock
1 tbsp chopped thyme
2 tbsp 35% cream

Instructions

Melt 2 tbsp butter in a large frying pan on medium-low heat.
Add garlic and leeks and cook, stirring occasionally, for 8 min or until soft. Scrape onto a plate and set aside.
Season chicken with salt and pepper and dredge in flour (shake off any excess).
Add remaining 1 tbsp butter to frying pan and heat over medium-high. Add chicken and sauté until golden, about 2 min a side.

Nutrition (per serving)

Protein 24g, Carbohydrates 10g, Fat 17g, Fibre 1g, Sodium 412mg.

Originally published in the May 2013 issue. Photo by Jodi Pudge.