Best Fried Chicken With Leek Sauce Recipes

CHICKEN WITH LEEK SAUCE

Chicken with Leek Sauce image

This entree has rich, creamy and elegant sauce. -Vicki Atkinson, Kamas, Utah

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/2 cup all-purpose flour
1/8 teaspoon paprika
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons canola oil
3 tablespoons leek soup mix
1 cup water
1/2 cup sour cream
1-1/2 teaspoons minced chives

Steps:

In a large resealable plastic bag, combine the flour, paprika and pepper. Add chicken, two pieces at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 6-7 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a small saucepan, bring soup mix and water to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; stir in sour cream and chives. Serve with chicken.

Nutrition Facts : Calories 249 calories, Fat 14g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 328mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 0 fiber), Protein 12g protein.

FRIED LEEKS

Fried Leeks image

Provided by Food Network

Categories appetizer

Time 25m

Yield 5 to 10 servings

Number Of Ingredients 5

Ingredients

2 cups vegetable oil
1 large leek
1 cup cornstarch
1 cup all-purpose flour
Fine sea salt

Steps:

In a medium sauce pot heat oil to 350 degrees F.
Clean and julienne leeks. Sift cornstarch and flour together. Dust leeks in flour/cornstarch and fry until golden brown, about 30 seconds. Drain on a paper towel, season with salt. See Cook's Note.

CREAMY CHICKEN & LEEKS

Creamy chicken & leeks image

This creamy, comforting combination is the perfect topping for baked spuds

Provided by Good Food team

Categories Dinner, Main course, Side dish, Supper

Time 30m

Number Of Ingredients 8

Ingredients

1 tbsp olive oil
3 rashers unsmoked streaky bacon , chopped
2 skinless boneless chicken breasts , cut into strips
2 leeks , sliced into thin rounds
1 tbsp plain flour
300ml chicken stock
1 tbsp wholegrain mustard
2 tbsp crème fraîche

Steps:

Heat the oil in a large saucepan and fry the bacon for 2 mins. Add the chicken, then cook with the bacon for a further 2-3 mins, until the pieces begin to turn golden. Tip in the leeks and cook gently for 10 mins until wilted and tender.
Stir through the flour and gradually add the stock, stirring constantly. Add the wholegrain mustard and crème fraîche, stir again, then simmer gently for 5 mins until the sauce is slightly thickened and creamy. Serve on top of baked jacket potatoes.

Nutrition Facts : Calories 384 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1.75 milligram of sodium

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