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This was incredibly yummy! My three children absolutely loved it and my eldest even asked for seconds. We served it with basmati rice and it was a wonderful, comforting supper.

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Yummy Twin Mummy January 13, 2011

Absolutely wonderful! The cream, leeks, and nutmeg pair so well together and make a delicious sauce. I can see this sauce on fish or even beef! I actually baked my chicken alone and then prepared the sauce for the top. I must have had really big leeks (I used 3) because I needed 2 TBSP of oil to saute and 1 cup cream instead of 1/2. I used half n half, maybe that was it. Since I did that, I used 1/4 tsp each of salt, pepper, and nutmeg. Thank you for this recipe, it is simply delicious!

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Chef*Lee April 24, 2008

Great recipe! I used fat-free half&half instead of whipping cream to cut down on fat and calories (a little corn starch thickened it up). Will try it with mushrooms next time to add more flavor and texture.

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judge January 23, 2007

This is a wonderful recipe. It has become a staple in our house. It looks so nice on the plate. I add just a spash of Worcestershire sauce to perk-up the sauce.

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Marsha Mazz November 19, 2006

I enjoyed this. I used cut-up leftover chicken breasts. It's quick, simple and yummy. I will make this again when I have some leftover chicken....maybe add some mushrooms, too! Thanx for posting.

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*Parsley* July 27, 2006
Chicken With Leeks and Cream