Chicken and Leek Stroganoff

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isopod:

(From Jamie Oliver’s Food Revolution)

This is one of my very favorite things—so lemony and creamy and lovely.  But it isn’t at all attractive!  My notes in italics.

long grain or basmati rice (OR noodles of choice-my mom likes this on egg noodles, not being a rice-eater)
 1 large leek
handful of crimini or oyster mushrooms (or whatever mushrooms are easily on hand-I’ve used whatever’s reasonably priced)
2 chicken breasts
pat of butter
glass of white wine (I use water, since I don’t usually have wine in the house)
black pepper
bunch of parsley
1 1/4 c heavy cream
2 lemons

Cook rice (or noodles) according to package directions.

Slice leek into quarters lengthwise, then into thin strips.  Rinse well under running water.  Slice mushrooms.  Slice chicken breasts into little finger size pieces.   

In a large frying pan, cook leek in white wine. Add salt and pepper. Cook for 5 minutes, covered loosely with aluminum foil.

Meanwhile, finely chop the parsley-stalks and all.  Remove foil and add the chicken strips, most of the parsley, the cream, and mushrooms.  Stir.  Bring back to a boil, then turn the heat down to medium and simmer for 10 minutes.

 Just before serving, cut lemon in half and squeeze the juice of one half into the stroganoff.  Season to taste.  Spoon rice (or noodles!) onto plate and top with the stroganoff.  Scatter with the rest of the chopped parsley.  Serve with the other lemon cut into wedges.  

7 Notes

  1. recipekeeping reblogged this from isopod
  2. sarahonthemountain reblogged this from isopod and added:
    was just getting ready...question about what...leeks I got...
  3. isopod posted this