This is a simple weeknight dish that has an elegance all its own. Why? Leeks give it a french delicate flavor with the nutmeg..and so does the…well, err, cream (ahemm.) Lets face it, cream makes even cardboard taste amazing. And if you don’t overdo it, having it once in a while is OK. Well, that’s what I tell myself, anyway. Two things to keep in mind…nicely brown your chicken on all sides so you get a nice base on the bottom of our pan for the sauce. And also, if you wish, you can try half and half to lighten it up, it just may take longer to thicken up.
Simple Creamy Nutmeg Chicken
1 leek, white part only, cut in 2 inch slices
1 Tbsp. olive oil
1/8 tsp. nutmeg
1 cup heavy cream
salt & pepper to taste
1 lb. chicken breasts, cleaned
1/8 cup chopped, fresh parsley
Heat olive oil in a skillet, cook leeks for 2-3 minutes. Add chicken and brown on all sides. Add cream, salt, pepper and nutmeg. Cook over medium heat until cream is thickened and chicken is cooked through. Garnish with chopped parsley. Serve warm.
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