Creamy Chicken and Leek Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 tablespoon(s) unsalted butter |
6 ounce(s) mushrooms, sliced |
4 stalk(s) celery, chopped |
3 medium leeks, thinly sliced (white part only) |
1/2 cup(s) dry white wine |
1 cup(s) heavy cream |
14 1/2 can(s) chicken broth |
4 boneless, skinless chicken breasts, cut into 1-in. pieces |
2 tablespoon(s) fresh tarragon, chopped |
1 (8-oz.) package(s) cream cheese, at room temperature |
salt |
freshly ground black pepper |
Directions:
1. Heat butter in a large saucepan over high heat. Add mushrooms, celery, and leeks. Saute, stirring constantly, for 3 minutes. Add wine, cream, and chicken broth. Bring mixture to a boil. Cook for 7 minutes. Reduce heat, add chicken and tarragon, and simmer for 10 minutes. Stir in cream cheese until blended. Season with salt and pepper.
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