Recipe

Cream & Leek Chicken

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Cream & Leek Chicken

Chicken fillets covered in a creamy leek and mushroom sauce, served with steamed greens.




Ingredients to serve 2

  • ½ x lemon
  • 250g x chicken fillets
  • ½ tsp x cayenne pepper (optional)
  • 1 x leeks – slice thinly
  • 1 stick x celery – chop finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 125g x mixed mushrooms – slice thinly
  • 100ml x cream
  • 150g x green beans – trim off ends
  • 4 x courgettes – slice thinly at an angle
  • 5g x parsley – discard stalks, chop finely
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Ingredients to serve 4

  • 1 x lemon
  • 500g x chicken fillets
  • 1 tsp x cayenne pepper (optional)
  • 2 x leeks – slice thinly
  • 2 sticks x celery – chop finely
  • 4 cloves x garlic – peel, grate finely & chop
  • 250g x mixed mushrooms – slice thinly
  • 200ml x cream
  • 300g x green beans – trim off ends
  • 8 x courgettes – slice thinly at an angle
  • 10g x parsley – discard stalks, chop finely
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon in wedges.

Step 3

Chicken: Season the chicken fillets with salt and pepper and a sprinkle of cayenne pepper (optional). Place a large frying pan on medium-high heat and add the chicken fillets with a drizzle of olive oil. Brown the chicken fillets for 5 minutes until golden and cooked through. Remove from the pan and set aside.

Step 4

Leek & mushroom sauce: Using the same pan you used for the chicken, add the leeks, celery and a knob of butter. Sauté for 5 minutes until softened and translucent. Add the garlic, mushrooms and a drizzle of olive oil. Cook until the mushrooms are a little brown – about 5 minutes. Add the cream and cook, stirring, for 1 minute. Season with salt and pepper, then add the chicken back into the pan with the sauce. Stir to heat up the chicken (30 seconds to a minute).

Step 5

Greens: Place a separate pot on medium-high heat. Add the boiling water (about 2cm deep) and place a colander in the pot, making sure it doesn’t touch the boiling water. Add the green beans and steam with the lid on for 3 minutes. Add the courgettes and steam for another 3 minutes until bright green and cooked, but with a slight bite. Toss the greens in a little bit of butter and season with salt and pepper.

Step 6

Serve the creamy chicken in a bowl topped with lemon zest, fresh parsley, a squeeze of lemon juice and the green veggies on the side.