Time 25m Yield 4 servings. Number Of Ingredients 9 Steps:
In a large resealable plastic bag, combine the flour, paprika and pepper. Add chicken, two pieces at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 6-7 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a small saucepan, bring soup mix and water to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; stir in sour cream and chives. Serve with chicken.
Time 35m Yield 4 serving(s) Number Of Ingredients 8 Steps:
cut the leek thinly. Put the leek into a bowl with sauce mixture and mix them well. set aside. Remove all yellow fat from chiken, cut into small pieces, and cover with corn starch. Heat oil in a pan and fry chicken in oil and cook them until nice and golden colour and chicken’s juice goes clear. Serve with leek sauce top on the chicken.
Time 40m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter. Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges. Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g
Time 30m Yield 2 Number Of Ingredients 10 Steps:
Slice chicken breast into smaller fillets and season with salt and pepper. Coat fillets in beaten egg, then in panko. Heat oil in a large frying pan over medium heat. Add fillets and cook until no longer pink in the center and the juices run clear, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate. Reduce heat to medium-low and add butter. When melted, add onion and leek. Cook for 2 minutes, then add mushrooms. Saute for 5 minutes, then add half-and-half. Cook until sauce has reduced a bit, about 3 minutes. Season with salt and pepper. Add chicken on top of the sauce and cook until heated through. Serve immediately.
Time 40m Yield 8 Number Of Ingredients 11 Steps:
Heat oil in a large skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover, and keep warm. Add mushrooms and leeks to the skillet. Cook over medium heat, stirring often, until most of the moisture has evaporated and mushrooms begin to brown, 4 to 6 minutes. Add wine; cook for about 1 minute. Mix broth and cornstarch together in a small bowl; add to the skillet and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook and stir until combined, about 1 minute. Season sauce with salt and pepper. Nestle chicken thighs into the sauce. Cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees F (74 degrees C), 8 to 10 minutes more.
Yield Makes 4 servings Number Of Ingredients 7 Steps:
Halve leeks lengthwise, then cut crosswise into 1-inch pieces. Pat chicken dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate. Add wine to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is just cooked through, about 8 minutes . Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste. Serve chicken on top of leeks.
Time 30m Number Of Ingredients 8 Steps:
Heat the oil in a large saucepan and fry the bacon for 2 mins. Add the chicken, then cook with the bacon for a further 2-3 mins, until the pieces begin to turn golden. Tip in the leeks and cook gently for 10 mins until wilted and tender. Stir through the flour and gradually add the stock, stirring constantly. Add the wholegrain mustard and crème fraîche, stir again, then simmer gently for 5 mins until the sauce is slightly thickened and creamy. Serve on top of baked jacket potatoes.
Time 40m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Place sliced leek in a colander, rinse and drain well. Cut the pear halves into chunks, reserving the juice in the can. Season cut chicken with garlic powder and (optional) salt and pepper. Heat 2 t oil in a large skillet over medium-high heat. Cook chicken in skillet until golden brown and no longer pink in the center (about 4-5 minutes per side). Transfer cooked chicken to a plate and cover with tent of foil to keep warm. Reduce heat to medium and add the remaining oil and sliced leek, cooking for a few minutes until leek starts to brown and get soft. Add pear, 1/3 cup broth and 1/4 cup of juice from canned pears and simmer for several minutes. While pear and broth is simmering, whisk the cornstarch and 2/3 cup broth in a small bowl. Add cranberry sauce (or current jelly, whichever you prefer) and stir on medium heat until melted. Stir in the cornstarch mixture and bring to a boil, stirring and cook until thickened (only a minute or two). Return chicken and any accumulated juices to the pan and turn to coat with the sauce. Serve sprinkled with walnuts.
