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E8f53ed1 ad58 444e b59c 05489cf78ff1  2017 03 04 04 04 32
Kylie Thompson
Kylie Thompson

Make the Chicken: Heat 2 tablespoons of butter and 1 tablespoon canola oil in a medium skillet on medium high until very hot and frothy. Add the chicken, being sure not to crowd the pan, and cook for 4-5 minutes until very browned on the bottom. Flip and cook the other side until well browned. Once the internal temperature of the thickest part of the chicken reaches 165º, remove from pan and keep warm on a plate tented with aluminum foil.

Make the Leeks and Mushrooms: Add 3 more tablespoons of butter to the skillet and then add the mushrooms and leeks. Cook for 10-15 minutes over medium to medium high heat until the leeks are very, very soft, stirring often to prevent them from burning. If the pan seems dry, add additional butter.

Make the Boiled Potatoes and Carrots: Carefully add the potatoes to the pot of boiling water and cook for 20-25 minutes. During the last 10 minutes of the potatoes cooking, gently add the carrots to the water and cook until everything is fork tender. Be very careful not to overcook the vegetables. They should be tender but they shouldn't fall apart when you put a fork in them. Note: if your potatoes finish cooking before the carrots are done, gently transfer them with tongs to a colander. Once all of the vegetables are fork tender, carefully transfer them to a colander using tongs. (Dumping them into the colander may result in them breaking which you want to avoid!)

Make the Creamy Sauce: Once the leeks are soft and tender, add the chicken stock to the skillet and bring to a boil. Reduce heat and simmer. Add the lemon slices, lemon juice, and heavy cream. Stir to incorporate all the ingredients. Reduce heat and simmer for 10-15 minutes. Taste and season with salt and pepper. Add the chicken back to the pot and reheat for 3 minutes.

To Serve: Add a few potatoes and carrots to one side of plate. Drizzle with a touch of extra virgin olive oil and season with flaky sea salt, freshly cracked pepper, and a bit of minced parsley. On the other side, add a few spoonfuls of the creamy mushroom and leek sauce. Top the sauce with a chicken breast and spoon a bit more sauce on top. Serve with a lemon slice from the sauce on top of the chicken breast and the reserved lemon wedges. Enjoy!

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