Chicken with Creamy Braised Leeks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 medium or 4 large leeks2 cups reduced-sodium chicken broth6 cloves garlic, halved6 sprigs fresh thyme6 boneless, skinless chicken breasts (6 oz each)1/2 tsp salt, divided1/2 tsp black pepper, divided1 tbsp extra-virgin olive oil1/2 cup table cream
Preheat oven to 425F.
Trim roots and dark green tops from leeks, leaving 5-6" of white and light green parts. Cut leeks in half, lengthwise; rinse well. Place the leeks in a single layer in a 9X13" baking dish, on their sides if necessary, nestling them together. Pour in broth; submerge the garlic and thyme in the broth between the leeks.
Bake the leeks for 40 minutes.
After about 30 minutes, sprinkle the chicken with 1/4tsp salt and pepper. Heat oil in a large skillet; add the chicken and cook until golden brown, 3-5 minutes per side. Remove from the heat.
After 40 minutes, remove the leeks from the oven and nestle the chicken into them. Add cream and the remaining salt and pepper to the hot skillet (but do not turn the burner back on). Stir up any browned bits and let the cream heat up from the warmth of the pan. Pour the cream mixture over the leeks and chicken.
Return the baking dish to the oven and bake until the chicken registers 165F, 10-15 minutes. Serve the chicken with the braised leeks, spooning the sauce over both.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user 2CORNY.
Trim roots and dark green tops from leeks, leaving 5-6" of white and light green parts. Cut leeks in half, lengthwise; rinse well. Place the leeks in a single layer in a 9X13" baking dish, on their sides if necessary, nestling them together. Pour in broth; submerge the garlic and thyme in the broth between the leeks.
Bake the leeks for 40 minutes.
After about 30 minutes, sprinkle the chicken with 1/4tsp salt and pepper. Heat oil in a large skillet; add the chicken and cook until golden brown, 3-5 minutes per side. Remove from the heat.
After 40 minutes, remove the leeks from the oven and nestle the chicken into them. Add cream and the remaining salt and pepper to the hot skillet (but do not turn the burner back on). Stir up any browned bits and let the cream heat up from the warmth of the pan. Pour the cream mixture over the leeks and chicken.
Return the baking dish to the oven and bake until the chicken registers 165F, 10-15 minutes. Serve the chicken with the braised leeks, spooning the sauce over both.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user 2CORNY.
Nutritional Info Amount Per Serving
- Calories: 347.6
- Total Fat: 9.0 g
- Cholesterol: 124.4 mg
- Sodium: 668.9 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 2.3 g
- Protein: 46.5 g
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