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Chicken – leek – cream sauce

updated

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Ingredients for 2 servings:

  • 2 stalk(s) leeks
  • 300 g chicken breast or turkey breast or
  • Minced meat or salmon
  • 1 cup of cream
  • 1 cube of stock
  • salt and pepper
  • some milk, if necessary

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Our own creation. Also delicious with minced meat.

Slice and wash the leek, then pour boiling water over it. Cut the chicken into small pieces and sear until crispy. Add the leek and sear briefly. Deglaze with the cream and crumble in the stock cube. Depending on how thin you like your sauce, add a little milk if desired. Simmer for a while, stirring occasionally, until the sauce thickens. Season with salt and pepper and serve with rice or boiled potatoes. If you prefer, you can use minced meat or salmon instead of chicken.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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