Leeks are the star of this easy weeknight dish. If you aren’t familiar with them, they may feel a little exotic.
Used frequently in French cooking, they look like oversized scallions, and taste like a mellow, slightly grassy onion (but better — I hesitated to use the word grassy, but then opted for accuracy over enticement).
Once you discover leeks and realize how hardy they are — they’ll last at least a week in your fridge — you’ll buy them and find ways to work them into your recipes. Almost any place you use onions, swap in leeks for a flavor tweak.
Today’s recipe couldn’t be easier: Pan-sear chicken and spoon over sliced leeks mixed with a little melted butter, dry mustard, Worcestershire sauce and chicken stock, and then finish the whole thing in the oven for 15 minutes.
By the time you set out the plates, dinner will be on the table.
QUICK WEEKNIGHT SKILLET CHICKEN WITH LEEKS
By Melissa D’Arabian
- 6 small chicken breast cutlets, about 2 pounds
- Salt and pepper, to taste
- 2 teaspoons olive oil
- 1 cup thinly sliced leek, white and light green only, about 1 leek
- 2 tablespoons butter, melted
- 1/2 cup chicken stock
- 1 teaspoon powdered dry mustard
- 2 teaspoons Worcestershire sauce
Heat oven to 400 degrees. Sprinkle chicken with salt and pepper.
In oven-safe skillet over medium-high, heat olive oil, then brown chicken just until first side is golden, about 3 minutes.
In medium bowl, mix sliced leek, butter, chicken stock, mustard and Worcestershire sauce.
Turn chicken; top with leek mixture. Place skillet in oven 15 minutes, until chicken is cooked through and leeks are tender. (If leeks seem to be getting dry before chicken is done, place a sheet of foil on top of pan.)
Serve chicken with sauce spooned on top. Serves 6.
Approximate nutritional information, per serving: 220 calories, 8 g total fat, 3 g saturated fat, 97 mg cholesterol, 456 mg sodium, 2 g carbohydrate, no fiber, 1 g sugar, 35 g protein.