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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A very easy and tasty way to fix chicken for dinner. Cream of leek soup adds wonderful flavor, quite different from onion soup mix. My niece and nephew gave the dish this name because they thought leeks sounded so funny. (Besides, cockaleekie was already taken, right?) I think the recipe came from the Knorr package, but I'm not sure. I haven't made this for a long time, but now that I've found the recipe again, out comes the iron skillet! Ingredients:
2 -2 1/2 lbs chicken breast halves, with bones |
1 (1 7/8 ounce) package knorr leek soup mix |
1 1/2 cups milk (more may be needed) or 1 1/2 cups half-and-half (more may be needed) |
1 (7 ounce) can mushrooms, plus liquor (optional) |
Directions:
1. Brown chicken breasts in butter until golden, in an electric skillet or the old iron one.
2. Combine cream of leek soup with milk and heat just to boiling, stirring constantly, to make a sauce.
3. Pour over chicken and simmer away for 30 minutes, stirring occasionally.
4. If needed, stir in another half cup of milk or half-and-half. Or dump in the mushrooms with their liquor.
5. Simmer 15 minutes longer or until the chicken is butter-tender.
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