Recipe by The Flying Chef
A nice winter warmer that's quick easy and delicious.
Top Review by Chef1MOM-Connie
I will make this again! I loved the simplicity and the chef's note that nay veggie can be added. Depending on the season is what we have in our home. With that said DH and I enjoyed this meal. I served wth smashed red garlic taters. I did omit muchrooms as we don't eat them. I used snow peas as that is what the store had. Steamed the carrots and peas together and added to the mix. I also threw in a bunch of brussel sprouts that were steamed (seperately) and fresh from the farmer's market. YUMMY! Wasn't sure about that but it came out tastey so next time I will throw some brocolli in as we can still get that fresh. Much enjoyment for us. I did make the whole recipe and as I was unsure about freezing due to the cream, we had a bit for lunch the next day and then again for a dinner over egg noodles a few days later. Let me know if this is a freezable dish as that would be fantabulous!
- olive oil
- 5 whole skinless chicken breasts (approx 150g-175g a breast)
- 2 leeks, sliced
- 4 garlic cloves, crushed
- 200 g button mushrooms, some halved and some quartered (I use brown button mushrooms as I prefer them but regular are fine.)
- 1⁄2 cup dry white wine
- 1 cup water
- 3 teaspoons Dijon mustard
- 1 1⁄4 teaspoons chicken stock (concentrated, I use a very dense chicken stock paste so if using powder you may need to add a little)
- 2 medium carrots
- 100 g sugar snap peas
- 1 tablespoon fresh thyme leave
- 1 tablespoon fresh parsley, finely chopped
- 1 cup cream
- 2 teaspoons cornflour
Directions See How It's Made
- I have written above to chop the button mushrooms both halved and quartered. This is because they vary in size, in that if they are a little bigger I tend to quarter them and for the smaller ones just halve them. If they are really small I just throw them in whole. So adjust for what you have, if all are really small don't bother cutting them.
- Cut chicken into approximately 1 inch pieces. Heat a small amount of olive oil in a pan and cook chicken in batches until browned all over. Remove and set to one side and wipe pan clean.
- Pour about 2 tablespoons more of olive oil to pan and add the sliced leeks, cook for 2-3 Min's and then add the garlic, cook for a minute more (I do it this way so I do not burn the garlic.) Now add the mushrooms cook for a further 2-3 Min's.
- I have a large, deep, fry pan that has a lid so I cook it all in the same pan, if you don't you will want to transfer the leek and mushroom mixture to a large saucepan before continuing.
- Add the white wine, water, mustard, chicken stock, thyme and parsley, stir. Return chicken and cover, let it simmer for 20 Min's or until chicken is cooked through.
- Boil or microwave carrots and sugar snap peas until tender.
- Add cream to chicken, mix a little water with cornflour and add. Add the carrots and sugar snap and stir over heat until mixture boils and thickens.
- Serve with either boiled new potatoes, mash or rice.
- Also the beauty with a casserole is that there are no hard fast rules, so add whatever vegetables you want. Either your favourite or what you have on hand. This is also a great way to use up leftover roast chicken or turkey and it tastes great.