As a blogger, I feel that I have a duty to make sure the recipes I post on this site are not just of good quality but also appealing and interesting. Now, there are some recipes that are so gosh-darn DELICIOUS but that are also soooo easy, that I almost feel ashamed to post them. This is one of those recipes. But I’m not going to make excuses for this chicken, because even though it is so easy your 5-year old could do it, it is one of the most tasty chicken dishes I’ve had in a long time.
I make a couple variations of this and all of them work just perfectly. Here, I left the chicken breasts whole and just pan-fried them for a bit longer to ensure they’re cooked through (this is the very lazy approach). I also sometimes cube the chicken (making it perfect to serve with rice) and I sometimes flatten the chicken to make a ‘escalopes’ of sorts which takes the cooking time right down to 2 minutes per side. Whichever way you choose is completely up to you and how much time you have on your hands.
Also, what you serve with your chicken is completely left up to what you feel like and how lazy you are on that particular day. Anything, and I mean ANYTHING works with this. My favourite is Jasmine Rice or a good crusty slice of bread, but you could so easily serve this with baked potato, potato wedges, mash, polenta, pasta, couscous or just on it’s own. I always serve a side salad with this but only because I really like a zesty, fresh salad when I eat something rich and creamy, the salad cuts through all the cream nicely (and makes me feel less guilty of course). This really is the perfect thing to serve over a weekend when you feel like cooking something delicious but couldn’t be bothered to stand in the kitchen for more than 30 minutes. Served with a few bottles of wine and good company, you have a match made in heaven.
4 large skinless & de-boned chicken breasts (Left whole, cubed or flattened)
2 large leeks, finely sliced
2 garlic cloves, crushed
250ml (8.45 fluid ounces) cream
2tsp Dijon mustard
1tsp wholegrain mustard
juice of 1/2 lemon
salt & pepper to taste
starch of your choice to serve
fresh Parsley to serve
olive oil for frying
- Heat 2tbsn oil in a large frying pan and fry the chicken until cooked through and browned. Remove from the pan and set aside.
- Fry the leeks and garlic until fragrant and softened (about 5 minutes).
- Add the cream, mustards and lemon juice and allow to simmer and reduce for 3 minutes.
- Add lemon juice and place the chicken back into the sauce.
- Season to taste and serve with the starch of your choice and a sprinkling of chopped parsley.