Original Tried & True Recipe.
It was SO cold today and after spending the afternoon wandering around Chinatown, I decided it would be a perfect night for something comforting, rich, and warming. Boiling the vegetables and drizzling them with just a touch of extra virgin olive oil right before serving keeps the richness of the meal in check.
Cost: Approximately $3.52 per serving.* (This price doesn't include dried herbs, oil, and other common pantry items.)
Skill Level: Easy
Time to Make: 60 minutes
5 thinly sliced chicken breasts
Salt and pepper to taste
3 medium leeks, white and light green parts only
1.5 pounds fingerling potatoes
5 medium carrots
12 ounces baby bella mushrooms
1 stick of butter, divided (or less)
2 Meyer lemons (or regular lemons)
3/4 cup chicken stock
1/2 cup heavy cream
Extra virgin olive oil, for serving
Flaky sea salt and freshly cracked pepper for serving
1 tablespoon fresh parsley
Prep Ingredients: Pat the chicken dry and season with salt and pepper. Chill, uncovered, in the fridge while you prepare the rest of the ingredients. Trim the leeks and cut them in half lengthwise. Thoroughly rinse and then thinly slice cross-wise. Wipe off the mushrooms and cut into quarters. Thinly slice one of the Meyer lemons into rings (removing the seeds as you go). Juice half of the second lemon and cut the other half into wedges and reserve for serving. Scrub and trim the carrots and carefully cut them in half lengthwise. Mince the parsley. Bring a medium pot of salted water to a boil.
Make the Chicken: Heat 2 tablespoons of butter and 1 tablespoon canola oil in a medium skillet on medium high until very hot and frothy. Add the chicken, being sure not to crowd the pan, and cook for 4-5 minutes until very browned on the bottom. Flip and cook the other side until well browned. Once the internal temperature of the thickest part of the chicken reaches 165º, remove from pan and keep warm on a plate tented with aluminum foil.
Make the Leeks and Mushrooms: Add 3 more tablespoons of butter to the skillet and then add the mushrooms and leeks. Cook for 10-15 minutes over medium to medium high heat until the leeks are very, very soft, stirring often to prevent them from burning. If the pan seems dry, add additional butter.
Make the Boiled Potatoes and Carrots: Carefully add the potatoes to the pot of boiling water and cook for 20-25 minutes. During the last 10 minutes of the potatoes cooking, gently add the carrots to the water and cook until everything is fork tender. Be very careful not to overcook the vegetables. They should be tender but they shouldn't fall apart when you put a fork in them. Note: if your potatoes finish cooking before the carrots are done, gently transfer them with tongs to a colander. Once all of the vegetables are fork tender, carefully transfer them to a colander using tongs. (Dumping them into the colander may result in them breaking which you want to avoid!)
Make the Creamy Sauce: Once the leeks are soft and tender, add the chicken stock to the skillet and bring to a boil. Reduce heat and simmer. Add the lemon slices, lemon juice, and heavy cream. Stir to incorporate all the ingredients. Reduce heat and simmer for 10-15 minutes. Taste and season with salt and pepper. Add the chicken back to the pot and reheat for 3 minutes.
To Serve: Add a few potatoes and carrots to one side of plate. Drizzle with a touch of extra virgin olive oil and season with flaky sea salt, freshly cracked pepper, and a bit of minced parsley. On the other side, add a few spoonfuls of the creamy mushroom and leek sauce. Top the sauce with a chicken breast and spoon a bit more sauce on top. Serve with a lemon slice from the sauce on top of the chicken breast and the reserved lemon wedges. Enjoy!
Designer and photographer living in NYC. I work at 2U, shoot for Time Out New York, and love to cook delicious recipes in my spare time!