Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, chicken & leeks in a creamy mustard sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chicken & Leeks In A Creamy Mustard Sauce is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Chicken & Leeks In A Creamy Mustard Sauce is something that I’ve loved my whole life.
Chicken Recipes Find recipes for fried chicken, chicken breast, grilled chicken, chicken wings, and more! The chicken (Gallus gallus domesticus) is a type of domesticated fowl, a subspecies of the red junglefowl (Gallus gallus). There are more chickens in the world than any other bird or domesticated fowl.
To get started with this particular recipe, we have to first prepare a few components. You can cook chicken & leeks in a creamy mustard sauce using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chicken & Leeks In A Creamy Mustard Sauce:
- Get 350-400 g chopped chicken breast,
- Prepare 2 leeks, trimmed and sliced into rounds,
- Take 2 spring onions, chopped,
- Take 4 tsp Dijon mustard,
- Get 2 tsp dried Marjoram,
- Get 4 tbsp fat free quark, (or fat free Greek yogurt substitute),
- Prepare 3 cloves garlic, chopped,
- Take 1 reduced salt chicken stock cube,
- Take 400 ml water,
- Take Salt and pepper to season,
- Take 2 tbsp cooking oil
- Get To garnish:
- Take Fresh or dried parsley (optional)
Chicken Tetrazzini combines cooked vermicelli, chicken, and mushrooms with a rich sherry-Parmesan cheese sauce. The mixture is sprinkled with breadcrumbs and Parmesan cheese and baked until bubbly and golden. This is a great way to use leftover cooked chicken. Parmesan is full of flavor, so a little goes a long way.
Steps to make Chicken & Leeks In A Creamy Mustard Sauce:
- Heat up a large saucepan or frying pan up over a medium heat. Add in half the cooking oil plus the chicken and leeks. Gently fry until the chicken is browned on all sides.
- Add in the spring onions and the marjoram. Add the remaining oil. Stir and fry for another minute. Once the chicken is almost cooked right through add in the chopped garlic and season well with salt and pepper. Turn down the heat. Fry the garlic for around 20 seconds until fragrant.
- Crumble in the stock cube then pour in the water. Stir until the stock has dissolved. Add the mustard and stir gently once more. Bring to a gentle simmer.
- Cook at a gentle simmer until the water has reduced down by around 2/3rds and the chicken is nice and tender. Remove from the heat and allow to cool for around 2 minutes. Add in the quark and stir through until no lumps remain and a creamy sauce is created that coats the chicken.
- Serve up and enjoy! :) Recommended to eat with some fluffy white rice.
This easy dinner recipe can be fried, baked or air fried to perfection and is kid approved! There are few things I love more than fried food and the sweet sweet flavor of coconut. Chicken breast pieces make piccata, marsala, and schnitzel easy to cook. Tastes like risotto, but much faster to make and completely low maintenance. This utterly faithful recipe perfectly recreates a New York City halal-cart classic: Chicken and Rice with White Sauce.
So that is going to wrap it up with this special food chicken & leeks in a creamy mustard sauce recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
