Monday, September 8, 2008

Chicken in creamy white wine sauce

Finely chop 1 leek (leave the green part - it can be used for stocks/soups)
Chop half dozen cup mushrooms (thinly sliced)

Poach 3 chicken breasts.
Fry off the leek in a frying pan with a half cup dry white wine, until transparent.
Add the mushrooms, and continue to fry until soft (use the lid).
Remove chicken from poaching liquid (use the same white wine, with bay leaf and water) when cooked. Cube roughly.
Add fresh cream (not thickened) to the mushrooms and leeks, bring to simmer.
Toss in the chicken, and bring back to simmer.
When simmered, add enough pasta (of choice) for 4 adults.
Serve with blanched snow peas or broccoli.

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