The aroma of white wine cooking gets my taste buds going. There is something about it that I know when its cooked delicately that the meal is going to taste fabulous. I've cooked this recipe of Jamie's about 4 or five times by now but never posted it, why? I have no idea but now its time as I made it again last night and it was scrumptious. White wine, leek, chicken, cream... mmm what a fantastic marriage.
I've added an onion in the mix to make more sauce and changed the way its cooked slightly. Making it better and better with each time its done and making it more mine. I feel I'm an expert at cooking this now.
Splosh of Extra Virgin Olive oil
nobb of butter
1 large leek (cleaned, quartered and chopped)
1 large onion (sliced in half moons)
2 classes of dry white wine (plus extra if needed)
4 small chicken breasts (sliced into finger sized pieces)
4 handfuls of sliced mushrooms
bunch of parsley (finely chopped)
200mL single or low fat cream
1/2 lemon
1- Heat olive oil and butter in a large frying pan and add the onions, leeks, wine and season with S&P and loosely cover with a lid or piece of foil and cook on medium heat for about 5 min.
2- Add the chicken pieces and cook until the outside of the chicken is no longer pink. (You can add more wine here if it starts looking dry)
3- Sprinkle the mushrooms over the top so it covers the chicken (the mushrooms act as like a lid so the chicken steams a little as well as the mushrooms) then sprinkle the parsley over the top.
4- Stir everything up then add the cream. Bring to a simmer and right before you serve it sprinkle the lemon juice over the top. Season to taste.
5- Serve it with plain rice.
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