Chicken, Mushroom and Leek Fricassee

Chicken, Mushroom and Leek Fricassee
Nutrition Information
  • Serves: 2
  • Calories: 397
  • Fat: 25g
  • Sodium: 186g
  • Fiber: 1g
  • Protein: 30g
  • Cholesterol: 146g
  • 2 large boneless skinless chicken breast halves, cut 1" pieces
  • Salt, to taste
  • Freshly-ground black pepper, to taste
  • 1½ Tbs butter
  • 225 Grams mushrooms, sliced
  • 1 small leek, white and pale green parts only, thinly sliced
  • 2 tsp chopped fresh tarragon (or 1 tspn dried tarragon)
  • ⅓ cup dry white wine
  • ⅓ cup whipping cream
  1. Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken, mushrooms, leek and tarragon. Sauté 8 minutes.
  2. Add wine and cream. Reduce heat to medium. Cover skillet; simmer until chicken is cooked through, about 2 minutes.
  3. Uncover; simmer until mushrooms and leek are tender and sauce thickens enough to coat spoon, about 2 minutes longer. Season with salt and pepper.
  4. This recipe yields 2 servings; can be doubled.
  5. Comments: Round out this French-style meal with rice and steamed asparagus; polish things off with raspberry tarts from the bakery.
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