Tuesday, October 1, 2013

Baked Chicken Breast with Leek and Mushroom Cream Sauce


Chicken Breast with Leek and Mushroom Cream Sauce
Leek, mushrooms and cream are a great combo anytime. Together with a succulent chicken breast, this makes for a great meal. Baked Chicken Breasts soaked in a rich, creamy and fragrant sauce, what's not to like?

Ingredients for 2:
2 Chicken breast portions - boneless (About 200 grams or so per person)
Paprika
Thyme

For the Sauce
100 grams Swiss brown mushrooms - cut into quarters. (You can use white buttons as well)
1 leek - quartered lengthwise and then sliced
1/2 cup dry white wine
1 tablespoon white wine vinegar (optional)
200ml cream

Salt and pepper to taste
cooking oil for frying


Steps:

1. Pre-heat oven to 180 degrees Celsius. Season the chicken breasts assertively with salt pepper and some paprika and thyme.

2. Place chicken in oven and cook for about 20 minutes. (cooking times may vary depending on the size and thickness of your chicken meat) Chicken breast can overcook rather easily, so know your oven. =)

3. To make the sauce, heat some oil over medium heat in a large saute pan. When oil is heated up, add in the leeks and saute for 2 minutes and then add in the mushrooms. Saute until the the moisture released by the mushroom are almost evaporated and mushroom start to brown lightly. About 6-8 minutes

4. De-glaze the pan with white wine and white wine vinegar. Allow to simmer for a minute. Then add in the cream and lower the heat. Turn off the heat just before the cream starts to boil. Add salt and pepper to taste.

5. Serve warm together with the cooked chicken breasts, garnished with fresh parsley.

To have it child friendly, you can omit the white wine, vinegar and paprika.

Enjoy! Leave a comment on how yours went!

2 comments:

  1. Hi there,

    May I know what kind of cream did you use and where can I get the dry white wine?

    Thanks!
    GAH

    ReplyDelete
    Replies
    1. Hi GAH,

      I use "whipping cream".

      As for the white wine, you can use Chardonnay or a Sauvignon Blanc if you happen to have some at home. Or you can buy "white cooking wines" from the supermarket. Cold Storage or NTUC usually has them.

      Let me know how yours turns out :)

      Delete

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