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Chicken breast with boiled potatoes and creamed leeks

updated

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Ingredients for 2 servings:

  • 2 stalk(s) leeks
  • 1 cup of cream
  • 50 ml milk
  • 1 tsp vegetable broth, instant
  • salt and pepper
  • nutmeg
  • oil
  • 500 g potatoes
  • 4 chicken breasts
  • 1 pack of herb sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Slice the leek and add it to a saucepan with the cream and milk. Simmer over medium heat for about 20 minutes, stirring occasionally. Season with salt, pepper, nutmeg, and vegetable stock. Meanwhile, peel the potatoes and cook them in salted water. If you like, add a little caraway to the potatoes. Brown the chicken breast in a pan with oil, remove, and let it rest on a plate. Blend the remaining fat with 250 ml of water and the sachet of herb cream sauce until there are no lumps. Then add the chicken breast to the sauce. Bring to a boil briefly.

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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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