1largeleek, sliced into thin half moons (white and light green parts) and washed thoroughly
8ounceswhite mushrooms, sliced
½ cupdry white wine(such as chardonnay, pinot grigio)
1cupheavy cream
¼ cupparmesan cheese
Instructions
In a large, deep skillet, heat olive oil over medium heat. Add chicken and cook for 8 minutes on one side before flipping and cooking for an additional 8 minutes or until cooked through (internal temperature of 165°F). Remove to a plate.
To the pan, add bacon and cook until crispy. Remove bacon to a paper towel lined plate, keeping grease in pan.
Add leeks to bacon grease and cook until starting to soften. Add mushrooms and continue to stir and cook until mushrooms are browned and cooked. Add white wine and increase heat to medium-high. Cook until liquid is reduced by about half.
Reduce heat to medium and add cream and parmesan cheese. Simmer until thickened, then add chicken and bacon back to the pan. Serve immediately.
Video
Notes
Make sure to wash your leeks really well. They hide a lot of dirt! If you’re unfamiliar with how to do this, this is a really helpful video. I have my kids help, they love swishing the leeks in the water.
If you need to reheat leftovers, the best method is to return to a skillet and heat, covered, on medium-low heat until heated through. The microwave is not this recipe’s friend.