This One’s for Gayle! Chicken Breasts with Creamy Leeks and Red Peppers
The beauty of the internet and facebook and all of this social media stuff — is that it allows for long-separated friends to re-connect. It sounds a little silly to those in their 20s, but it’s true. As a result of FB, one of my dearest friends from college and I have been able to share our post-college, post-clove cigarette smoking, post-Smith’s (no, that can never happen, right Gayle?! The Smith’s will always be part of us) lives. Recently, Gayle posted she’s looking for easy, healthy recipes. So here goes Snakey K!
Adapted from The Splendid Table’s “How to Eat Supper” by Lynne Rossetto Kasper and Sally Swift
2 cups sliced leeks – white and light green parts
1 Tbs. chopped garlic (either fresh or the pre-chopped store-bought)
2 cups chicken broth (tetrapak, organic)
2 Tbs. unsalted butter (I’ve reduced the butter, it’s plenty creamy with this amount)
4 boneless, skinless chicken breasts
1 red bell pepper, chopped fine (I add this for color and crunch)
Kosher salt and fresh-ground black pepper
(The original recipe calls for tarragon — I love it, but it’s not necessarily kid-friendly)
1. Put 2 Tbs. of butter in a large skillet, let it melt over medium heat and add leeks and garlic. Once the garlic is golden, add the chicken broth. Finish sautein leeks until somewhat soft and whites are translucent.
2. While the leeks are cooking, salt and pepper the chicken breasts. Place the chicken on top of the leeks — spooning some leeks on top of the chicken. Cover tightly with lid and reduce heat to to low.
3. Allow about 15 minutes for breasts to cook.
4. To check for doneness, press the chicken — it should feel firm.
5. Place the chicken on plates, pour leeks and sauce over them and serve.
6. This is especially nice with a fresh baby spinach salad and Brianna’s French vinaigrette.