Chicken and Leeks

Recipes from the past:

• Balsamic Italian Dressing
• Chicken-Fried Steak
• Chicken Fajitas

We recently had leeks in our CSA share, and wanted to come up with something new and easy to make with them.  We started with leftover pre-cooked chicken breasts (drop some frozen breasts into boiling water for about 15 minutes if you don’t have cooked leftovers in the fridge already) and made up a quick sauté with some mushrooms and the leeks, adding in some coconut milk and white wine at the end for a bit of creamy broth.

Gather Up:

• 2 to 3 pre-cooked chicken breasts, cubed
• 2 leeks (white and light green parts only), sliced thin
• 1/2 lb mushrooms, sliced
• 3 tbsp grass-fed butter
• 1/2 cup coconut milk
• 1/2 cup dry white wine
• 1/2 tsp sea salt
• 1/2 tsp coarse black pepper
• 1/2 tsp paprika (plus more for garnish)
• 2 tbsp Italian parsley, coarsely chopped (plus more for garnish)

Start out melting two tablespoons of butter in a large pan over medium heat.  Toss in the leeks and mushrooms and sauté for about 5 minutes until the mushrooms start to soften.

Add in the chicken, remaining butter, salt, pepper, and paprika.  Continue to saute until the mushrooms and leeks have both softened and the chicken has browned a little – about 5 minutes longer.

Add in the coconut milk, wine, and parsley.  Bring to a simmer and cook for an additional 5 to 10 minutes to thicken the sauce up a bit.

Serve warm in shallow bowls, sprinkled with some additional Italian parsley and a dash of paprika for garnish.