Recipe: Chicken and Leek Fricassee

CHICKEN AND LEEK FRICASSEE

3 medium leeks
1 lb skinless, boneless chicken breasts
salt and fresh ground pepper
3 tbsp butter
1/2 cup dry white wine
1/2 cup heavy (whipping) cream
1/4 cup water

Halve the leeks lengthwise and rinse. Cut crosswise into thin slices; set aside.

Cut the chicken breasts into strips about 1 inch wide and season with salt and pepper.

Heat the butter over medium heat; adding the chicken and turn to coat with the butter. Add the leeks and cup of water. Reduce the heat to medium-low, cover and cook for 5 minutes.

Add the wine and cream. Bring to a boil, reduce the heat and simmer, uncovered, until the sauce is slightly reduced and the chicken is white but still moist in the center, 2 to 3 minutes. Season the sauce with salt and pepper.

Servings: 4
Source: The 5 in 10 Chicken Breast Cookbook 5 Ingredients in 10 Minutes or Less by Melanie Barnard and Brooke Dojny