Total Time
Prep 20 mins
Cook 20 mins

This was a personal creation, made by mixing a bunch of flavors together that I thought would work well. It is rich and tasty and even my fussy 3 year old seemed to enjoy it.

Ingredients Nutrition


  1. Heat medium saucepan over medium heat.
  2. Add bacon and cook till some of the fat has melted.
  3. Add chicken, salt, pepper, and garlic. Saute till chicken is cooked, and begins to brown.
  4. Add leeks, mustard, herbs, and white wine, stir well.
  5. Cover saucepan and continue to saute till leeks begin to soften.
  6. Turn heat to med/low and leave to simmer for about 20 minutes, stirring occasionally.
  7. A few minutes before serving add cream and heat through.
  8. Thicken with cornstarch if desired.
  9. Serve over rice or noodles with a green salad on the side.
Most Helpful

This was pretty good! I thought leeks looked interested and had never tried to use them before so this was my first attempt. I used whole milk instead of cream and left out the corn starch. The chicken came out really moist which is usually not what happens when I cook chicken so I was pleasantly surprised! Thanks for sharing this recipe :)

Deanna Kyre April 14, 2011

LOVED this!!! My 3 and 4 year old and 37 year old LOVED this--thank you. I made it as written, needed no starch to thicken, served with basmati rice,a salad and waa-laa. Just a yummy, flavorful dish--will serve it for company next time with some white wine.

radunn25 June 19, 2009

I was looking for a recipe to imitate a chicken and leek crepe ... this did the trick ... I made this dish and filled 12 crepes (any crepe recipe will do). I then topped it with a white wine and mushroom cream sauce (found at this website - really good), shredded some mozzarella cheese, baked the dish @350 for 20 min - and you have gourmet style chicken and leek crepes. This would not be for someone watching their waist line however it was a '10'!

bossco September 02, 2008