Chicken with Creamy Leek Sauce the Editors of Publications International, Ltd.
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||tablespoon chopped fresh parsley|
- 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.
- 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.
- 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.
- 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.
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