Chicken, Mushroom and Leek Fricassée |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Round out this French-style meal with rice and steamed asparagus; polish things off with raspberry tarts from the bakery. Ingredients:
2 large skinless boneless chicken breast halves, cut into 1-inch pieces |
1 1/2 tablespoons butter |
8 ounces mushrooms, sliced |
1 small leek (white and pale green parts only), thinly sliced |
2 teaspoons chopped fresh tarragon or 1 teaspoon dried |
1/3 cup dry white wine |
1/3 cup whipping cream |
Directions:
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. Add wine and cream. Reduce heat to medium. Cover skillet; simmer until chicken is cooked through, about 2 minutes. Uncover; simmer until mushrooms and leek are tender and sauce thickens enough to coat spoon, about 2 minutes longer. Season with salt and pepper.
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