Chicken with Leek Sauce
You can never have too many main course recipes, so give Chicken with Leek Sauce a try. For $1.84 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 385 calories, 39g of protein, and 17g of fat each. This recipe from Taste of Home has 14 fans. Head to the store and pick up canolan oil, skinless boneless chicken breast halves, sour cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Chicken with Leek & Mushroom Sauce, Chicken with Creamy Leek Sauce, and Chicken Thighs with Pear & Leek Sauce.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
2 tablespoons canola oil
1-1/2 teaspoons minced chives
1/2 cup all-purpose flour
3 tablespoons leek soup mix
1/8 teaspoon paprika
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup sour cream
1 cup water
Equipment:
ziploc bags
kitchen thermometer
frying pan
sauce pan
Cooking instruction summary:
Directions In a large resealable plastic bag, combine the flour, paprika and pepper. Add chicken, two pieces at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 6-7 minutes on each side or until a meat thermometer reads 170°. Meanwhile, in a small saucepan, bring soup mix and water to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; stir in sour cream and chives. Serve with chicken. Yield: 4 servings. Originally published as Chicken with Leek Sauce in Simple & DeliciousMarch/April 2007, p22 Nutritional Facts 1 serving (1 each) equals 249 calories, 14 g fat (5 g saturated fat), 45 mg cholesterol, 328 mg sodium, 16 g carbohydrate, trace fiber, 12 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large resealable plastic bag, combine the flour, paprika and pepper.
2. Add chicken, two pieces at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 6-7 minutes on each side or until a meat thermometer reads 170°.
3. Meanwhile, in a small saucepan, bring soup mix and water to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.
4. Remove from the heat; stir in sour cream and chives.
5. Serve with chicken.
Nutrition Information:
covered percent of daily need
