Mushroom and Leek Creamy Chicken

This weekend we walked 40 acres that is for sale. Matt had been eyeing this property for quite a while and finally convinced me to see it. Within the first couple of minutes, I got why Matt wanted us to see this. The land reminded me so much of the walking trails and bluffs in La Crosse, Wisconsin, where Matt and I met. The property is a great mix of forest, ravines, and open spaces. Matt, the boys, Ellie, and I walked the land, and Matt showed me where the house would be built, where the shop and sawmill would go, where we would build a treehouse. It felt like the land was destined to be ours.

But then we started reading the township ordinances. And holy hell, there were so many. Ordinances mandating that you can’t build an accessory building before a primary residence. Ordinances about not allowing you to run a business from your property. We would need so many variances. Honestly, it makes me crabby. People should not be jerks and be considerate of their neighbors. People should also be able to do what they want with their land.

Based on what we heard from the township, it doesn’t look good that they would give us any variances. It feels like we may be back to the drawing board. After 3 long years of looking for a new house, it’s exhausting. So many people have accused us of having too high of expectations but honestly, our “must have” list consists of very little: 2 stories, at least 3 bedrooms on top level, on more than 5 acres, acres are not just an open field. That’s it. I don’t feel like we are asking for too much. It just feels like it isn’t out there. Which seems unreasonable. Sigh.

So sometimes you just need an easy win. Everyone likes chicken. And an excuse to open a bottle of wine on a Wednesday. This recipe checks both those boxes, tastes incredible, and can be made in under 30 minutes.

Ingredients

  • 1 pound chicken, tenders or breast, thinly sliced
  • 1 tablespoon olive oil
  • 2 tablespoons butter, unsalted
  • 1-2 leeks, sliced
  • 1 cup mushrooms, sliced
  • 1/2 cup heavy cream
  • 1/6 cup white wine

Directions

  1. If you are using chicken breasts, slice them down the middle so they are thinner. If you are using tenders, those should be thin enough. Sprinkle chicken with salt and pepper on both sides.
  2. Grab a large skillet and toss 1 tablespoon of butter and 1/2 tablespoon of olive oil into the skillet. Melt over medium heat. Once melted, add in chicken. Cook for 3-4 minutes and then flip and cook for another 3-4 minutes. Do not clutter the skillet so you’ll want to probably divide the chicken, cook it, remove from skillet and place into a covered plate to stay warm. Then cook the second half. Remove second round of chicken from skillet and keep warm in the covered plate.
  3. In same skillet, add in the remaining 1/2 tablespoon of olive oil and 1 tablespoon of butter to melt. Add in leeks and mushrooms and cook until mushrooms are soft and leeks are limp–around 5 minutes.
  4. Add in wine and cook for about 2 minutes. Mix in heavy cream and cook until sauce gets thicker. If you want extra thick, add in another tablespoon of butter. Place chicken back into the skillet and toss until chicken is warm and well-mixed with sauce and veggies.
  5. Serve chicken covered with the sauce, leeks, and mushroom. Enjoy!

Slightly modified from: Foodie Crush

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