Tuesday, March 31, 2015

leeks was the theme...

This photo belongs to Iowa Girl Eats

I woke up yesterday and made Nick a crock pot of chicken soup as he is sick.  Well of course he is sick as most of the boys in the prison are sick; illnesses travel really fast in confined places.  Anyway, I decided to use a lot of produce that I had so I made the soup with chicken stock and potatoes and leeks and carrots and the flavor was very good, in fact, there was a ton of flavor due to the leeks that I did skim off and discard before serving.  I think another reason I loved the soup is I shred the chicken which just makes it look really homemade.  Also made for Brian and I was Leek and Mushroom Chicken and this was very easy to prepare.  The dish was really pleasing to the eye and the leeks just seem to add that "little somethin" that  just makes food "mouth watering good"!

Leek and Mushroom Chicken Skillet via Iowa Girl Eats
Serves 2


  • 1lb chicken breasts, pounded thin
  • 1/4 cup gluten-free or all-purpose flour
  • salt and pepper
  • 2 Tablespoons butter, divided
  • drizzle of extra virgin olive oil
  • 6oz sliced mushrooms
  • 2 leeks, white and light green parts only, thinly sliced
  • 1 small shallot or 1/4 small onion, minced
  • 1 garlic clove, minced
  • 1 cup chicken broth
  • 1 packed Tablespoon chopped fresh tarragon
  • juice from 1/2 small lemon


  1. Add 1 Tablespoon butter and a drizzle of extra virgin olive oil to a large nonstick skillet over medium-high heat (oil will keep butter from burning.) Mix flour and lots of salt and pepper in a shallow dish then dredge chicken breasts and add to skillet. Sauté until golden brown on both sides, 2-3 minutes a side. Chicken does not have to be completely cooked through. Remove to a plate then set aside.
  2. Add remaining tablespoon butter to skillet then add mushrooms, leeks, and shallot, season with salt and pepper, then sauté until mushrooms are golden brown and tender, 5 minutes. Add garlic then sauté for one more minute. Add chicken broth and tarragon then nestle chicken back into skillet and simmer until sauce has thickened and reduced, and chicken is cooked through, 3-4 minutes. Squeeze a bit of lemon juice over the skillet then stir to combine. Add more salt and pepper if necessary then serve.

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