I love mushrooms for their earthy flavor. they really go very well with cream, red wine and chicken. Leeks are not just great in soups but go well in a lot of dishes they add to the texture of a dish.
I did taste mushroom in restaurants but I don’t remember it being cooked at home. During my graduation days, mycology was a part of our curriculum in one of the semesters. I was curious to know their taste. Finally, I did taste them and fell in love.
In this part of the world, you will find quite a variety. And they usually are a part of my weekly groceries.
Creamy Mushroom and Leek Chicken
Mushroom - 100 g
Chicken - 250 g (breast)
Leek - 1 stalk (chopped)
Onion - 1
Garlic - 2 cloves (minced)
Paprika - 1/4 tsp
Pepper - 1/4 tsp
Cream - 100 ml
Stock - 1 cup (1/2 a cube of chicken stock)
Olive oil - 2 tbsp
Parsley - 1 tbsp (chopped)
Heat a non-stick frying pan add 1 tbsp olive oil and place the chicken breast
Cook till they are slightly golden brown on both sides
remove and add the olive oil garlic and onion
let them sweat a little and then add the sliced mushroom and paprika
when the mushroom starts to stick and add the leek and keep cooking for 1 min
Return the check to the pan along with stock and pepper
Once the chicken is cooked through and the stock is reduced, just add the cream and stir till you get the desired consistency
Remove from heat and sprinkle with chopped parsley