Chicken and Leeks in Cream Sauce
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Ingredients28 m servings 286 cals
Original recipe yields 4 servings
- Heat oil and vinegar in a skillet over medium-high heat. Add chicken; cook until white on all sides, about 5 minutes. Transfer chicken to a plate.
- Stir leeks into the skillet; cook for 1 minute. Pour in wine; simmer until reduced by half, about 2 minutes. Add half-and-half, Parmesan cheese, salt, and garlic pepper; simmer until flavors combine, about 2 minutes.
- Return chicken to the skillet and stir until heated through and coated with sauce, about 3 minutes. Season with salt and pepper.
- Cook's Note:
- Substitute another dry white wine for the Zinfandel if desired.
Per Serving: 286 calories; 11.2 g fat; 9.8 g carbohydrates; 24.9 g protein; 76 mg cholesterol; 241 mg sodium. Full nutrition