Chicken Leekie
photo by Caroline Cooks
- Ready In:
- 55mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
- 2 - 2 1⁄2 lbs chicken breast halves, with bones
- 1 (1 7/8 ounce) package knorr leek soup mix
- 1 1⁄2 cups milk (more may be needed) or 1 1/2 cups half-and-half (more may be needed)
- 1 (7 ounce) can mushrooms, plus liquor (optional)
directions
- Brown chicken breasts in butter until golden, in an electric skillet or the old iron one.
- Combine cream of leek soup with milk and heat just to boiling, stirring constantly, to make a sauce.
- Pour over chicken and simmer away for 30 minutes, stirring occasionally.
- If needed, stir in another half cup of milk or half-and-half. Or dump in the mushrooms with their liquor.
- Simmer 15 minutes longer or until the chicken is butter-tender.
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Reviews
-
I HAD to make this after seeing Carolines picture!!! I used 2 boneless breasts I had cut into chunks. I browned them well in butter. I got a bit lazy and just mixed the soup and half & half in a bowl, then poured it over the chicken and cooked it to thicken that way. I also added about 1/3 c. Chardonnay to the mix, and some leftover sauteed fresh mushrooms. It was exquisite over rice pilaf! It is a tad salty, but that is good for me...it just meant I did not have to add salt at the table. If you are salt sensitive, it may be a bit much for you.
RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale