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Chicken With Leeks And Cream Recipe
|Cooked chicken||4 Pound, cooked, skinned, and deboned|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), chopped|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Parsley||1 Teaspoon (For Garnish)|
Serving size: Complete recipe
Calories 4990 Calories from Fat 2568
% Daily Value*
Total Fat 285 g438.8%
Saturated Fat 92.6 g462.8%
Trans Fat 0 g
Cholesterol 1580.8 mg
Sodium 1793.2 mg74.7%
Total Carbohydrates 111 g37%
Dietary Fiber 13.4 g53.6%
Sugars 35 g
Protein 459 g918.2%
Vitamin A 301.5% Vitamin C 157.7%
Calcium 74.4% Iron 203.7%
*Based on a 2000 Calorie diet
Cut the leeks into 2-inch pieces up to the point where the leek begins to turn green.
Slice the piece once lengthwise, and divide the leaves.
Rinse if dirty.
Saute the leek leaves in the oil along with the garlic if desired.
Do not allow the leaves to discolor; you simply want to cook them until they are barely tender.
Add the chicken to the pan, and cook it until hot.
Add the salt, pepper, and nutmeg.
Mix well, and add the cream.
Heat, and serve.
Decorate with parsley.
This is a very rich dish.
I like it with plain white rice on the side because the sauce is just wonderful.