Chicken With Leeks And Tomatoes

Last updated: Friday November 23, 2012

MEAT

2          -           whole              skinless boneless chicken breasts

-           1/2       teaspoon          salt

-           1/4       teaspoon          pepper

3          -           tablespoons     olive oil (or unsalted butter)

A)  Slice each half chicken breast diagonally (crosswise) into 6 equal pieces.
B)  Season with salt and pepper.
C)  Sauté in skillet with olive oil until done (about 5 minutes)
D)  Remove chicken and set aside.

Add to pan and sauté until softened:

1          -           -                       large leek (minced)

Stir in and bring to a boil over moderate heat:

-           2/3       cup                  whipping cream

-           1/2       cup                  dry white wine

-           1/8       teaspoon          oregano

-           1/4       cup                  dried tomatoes

 

A)  Reduce heat slightly and simmer uncovered.
B)  Stir occasionally until sauce thickens (about 5 minutes).
C)  Return chicken to pan and simmer for 2 to 3 more minutes.
D)  Serve with spaghetti or fusilli on the side (to capture sauce).

 

Background
This is a wonderful dish, and was served at the luncheon in honor of Sarah Cunningham’s baptism.

Serves:

Patty Black