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Chicken with Creamy Leek Sauce (recipes)


Chicken with Creamy Leek Sauce

Yield: Makes 4 servings



Ingredients:



1-1/2cups sliced leeks

1-1/4cups chicken broth, divided

1/2cup plus 2 tablespoons dry sherry, divided

2tablespoons white wine vinegar

1/2teaspoon black pepper

6large boneless skinless chicken breast halves (1-1/2 pounds)

3tablespoons butter or margarine, divided

2tablespoons all-purpose flour

1cup milk

1tablespoon chopped fresh parsley









Preparation:





1.Combine leeks, 1 cup broth, 1/2 cup sherry, vinegar and pepper in shallow dish. Add chicken; turn once to coat. Cover and refrigerate at least 3 hours, turning once.2.Preheat broiler. Remove chicken and leeks from marinade; set aside. Discard marinade. While broiler heats, melt 1 tablespoon butter in medium saucepan over medium heat. Add leeks. Cook and stir 5 minutes or until tender. Remove from heat; set aside. 3.Place 1 tablespoon butter in small microwavable dish. Microwave on HIGH 30 seconds or until melted. Transfer chicken to broiler pan. Brush both sides with melted butter. Broil chicken 6 to 8 inches from heat 12 minutes or until juices run clear.4.Meanwhile, melt remaining 1 tablespoon butter in saucepan over medium heat. Stir in flour until smooth paste forms. Slowly add milk, stirring constantly. Cook and stir until mixture thickens. Add remaining 1/4 cup broth and 2 tablespoons sherry. Cook and stir until mixture thickens. Stir in parsley and reserved leeks; heat through. Remove from heat and cover to keep warm. To serve, spoon leek sauce over chicken.