Recipe by Lorraine of AZ
A very easy and tasty way to fix chicken for dinner. Cream of leek soup adds wonderful flavor, quite different from onion soup mix. My niece and nephew gave the dish this name because they thought leeks sounded so funny. (Besides, cockaleekie was already taken, right?) I think the recipe came from the Knorr package, but I'm not sure. I haven't made this for a long time, but now that I've found the recipe again, out comes the iron skillet!
Top Review by Michelle S.
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.
- 2 -2 1⁄2 lbs chicken breast halves, with bones
- 1 (1 7/8 ounce) packageknorr 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 See How It's Made
- 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.