Creamy leek and mushroom chicken

    25 min

    This comforting dish can be served with rice or pasta, but can also be used as a pie filling with a mashed potato topping.

    100 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 300g skinless chicken breast fillets, diced
    • 250g small button mushrooms
    • 250g sliced leeks
    • 3 tablespoons plain flour
    • 200ml chicken stock
    • 200ml milk or single cream
    • 4 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh tarragon
    • grated zest of 1 lemon

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the olive oil in a large pan over medium heat, and cook and stir the chicken pieces with the mushrooms until the chicken is lightly cooked, browned in places and firm, about 5 minutes.
    2. Turn down the heat, stir in the sliced leeks and cook, stirring, until the leeks are softened and reduced, about 5 minutes. Stir in the plain flour until well mixed with the leeks, then stir in the chicken stock and milk or single cream.
    3. Bring to the boil, and stir in the parsley, tarragon and lemon zest. Simmer until slightly thickened, about 5 minutes.

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    Reviews in English (6)


    Used different ingredients. Used reduced-fat creme fraiche instead of milk, worked very well.  -  27 Jun 2010


    Topped with mashed potato, this was delicious.  -  27 Jun 2010


    I did as the recipe said but used 200ml of creme frais instead of milk and flour and half of a lemons zest it was really nice will def do this again 👍🏼  -  05 Apr 2016