Chicken with Creamy Leek Sauce

Chicken with Creamy Leek Sauce

Chicken with Creamy Leek Sauce


Makes 4 servings


1-1/2 cups sliced leeks
1-1/4 cups chicken broth, divided
1/2 cup plus 2 tablespoons dry sherry, divided
2 tablespoons white wine vinegar
1/2 teaspoon black pepper
6 large boneless skinless chicken breast halves (1-1/2 pounds)
3 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1 cup milk
1 tablespoon chopped fresh parsley


  1. Combine leeks, 1 cup broth, 1/2 cup sherry, vinegar and pepper in shallow dish. Add chicken; turn once to coat. Cover and refrigerate at least 3 hours, turning once.
  2. Preheat broiler. Remove chicken and leeks from marinade; set aside. Discard marinade. While broiler heats, melt 1 tablespoon butter in medium saucepan over medium heat. Add leeks. Cook and stir 5 minutes or until tender. Remove from heat; set aside.
  3. Place 1 tablespoon butter in small microwavable dish. Microwave on HIGH 30 seconds or until melted. Transfer chicken to broiler pan. Brush both sides with melted butter. Broil chicken 6 to 8 inches from heat 12 minutes or until juices run clear.
  4. Meanwhile, melt remaining 1 tablespoon butter in saucepan over medium heat. Stir in flour until smooth paste forms. Slowly add milk, stirring constantly. Cook and stir until mixture thickens. Add remaining 1/4 cup broth and 2 tablespoons sherry. Cook and stir until mixture thickens. Stir in parsley and reserved leeks; heat through. Remove from heat and cover to keep warm. To serve, spoon leek sauce over chicken.

Check out more recipes for Chicken & Other Poultry