Pan-Seared Chicken With Creamy Leeks

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4 8-oz. chicken breast (skin on)
4 ea. large leeks
4 ea. fingerling potatoes
2 ea. portobello mushrooms (dice into ½ inch pieces)
3 cups heavy cream
1 tsp. parsley, finely chopped
1/2 cup blended olive oil
Kosher salt to taste

Fingerling potatoes: In a small sauce pot cook the potato with cold water bring it to a boil and simmer for about 5 minutes. Peel the potatoes and cut them into rings or small rounds

Creamy leeks: In a medium sauce pan, sauté the leeks with a touch of oil for about 5 minutes and constantly stir it and do not allow the leeks to get any color, add the cream and simmer for a few minutes then add the potato rings, chopped parsley and season to taste.

Chicken breast: Season the chicken breast with salt and pepper on both sides and place in a sauté pan on medium heat till the chicken has a nice sear and brown color on each side, finish in a 350 degrees oven for about 10 to 12 minutes.

Mushrooms: In a large sauté pan, cook the diced Portobello mushrooms with a touch of vegetable oil for about 4 to 5 minutes, add ½ cup of cream then season to taste.

Serves 4.