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Bon Appétit

Chicken, Mushroom and Leek Fricassée

3.9

(81)

Round out this French-style meal with rice and steamed asparagus; polish things off with raspberry tarts from the bakery.

Recipe information

  • Yield

    Makes 2 servings; can be doubled

Ingredients

2 large skinless boneless chicken breast halves, cut into 1-inch pieces
1 1/2 tablespoons butter
8 ounces mushrooms, sliced
1 small leek (white and pale green parts only), thinly sliced
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
1/3 cup dry white wine
1/3 cup whipping cream

Preparation

  1. Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken, mushrooms, leek and tarragon. Sauté 8 minutes. Add wine and cream. Reduce heat to medium. Cover skillet; simmer until chicken is cooked through, about 2 minutes. Uncover; simmer until mushrooms and leek are tender and sauce thickens enough to coat spoon, about 2 minutes longer. Season with salt and pepper.

TagsWhite WineWineAlcoholBeveragesChicken BreastChickenPoultryMushroomVegetableLeekRoot VegetableMainDinnerNut FreeGluten FreeWeeknight MealsQuickEasySimmerBon Appétit
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