I got this recipe from my BFF and made it the other night. Not only was it delicious, but it was really easy.
4 skinned de-boned chicken breasts
- cut into medallions
1 pouch of onion soup mix
2 tbsp olive oil
2 large leeks
– washed and sliced in rounds…use only the white/light green parts
3 cups of hot water
2 tbsp curry powder
1 tsp tumeric 1/2 cup whipping cream
Heat oil in a large, heavy saucepan, fry onion and then saute chicken, turning just once until lightly golden (about 5 mins). Add leaks. Sprinkle with onion soup mix. Stir in water and seasonings and bring to the boil. Cover, reduce heat to simmer and cook for 25 minutes or until chicken is tender. Using a slotted spoon remove chicken, leaks and onion from pan to a heated platter. Cover platter to keep warm. Boil pan juices until reduced by half. Stir in cream, boil until thick enough to coat a spoon. Pour over chicken, leaks and onions. Serve over rice or pasta. Make 2-4 servings.
It calls for whipping cream which gives it that rich creamy taste, but I would rather use something a lighter in calories, so next time I think I am going to give it a thai flair and use light coconut milk and maybe thrown in some cashews and bits of pineapple.
This time, I did add a red, yellow, and red bell pepper in because I had them. But you can really add any other veggies you might have laying around. After all, the recipe is just a guideline! Or so my BFF says. :)