Chicken, Mushroom and Leek Fricassée

Here's an easy weeknight meal that reminds you how delicious a simple creamy wine sauce can be.


Adapted from Epicurious.  The original recipe calls for only 1 leek. http://www.epicurious.com/recipes/food/views/Chicken-Mushroom-and-Leek-Fricassee-103509#ixzz1LDlDsSNH

• 2 large skinless boneless chicken breast halves, cut into 1-inch pieces
• 1 1/2 tablespoons butter
• 8 ounces mushrooms, sliced
• 2 leeks (white and pale green parts only), thinly sliced
• 2 teaspoons chopped fresh tarragon or 1 teaspoon dried
• 1/3 cup dry white wine
• 1/3 cup whipping cream

Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken, mushrooms, leek and tarragon. Sauté 8 minutes. Add wine and cream. Reduce heat to medium. Cover skillet; simmer until chicken is cooked through, about 2 minutes. Uncover; simmer until mushrooms and leek are tender and sauce thickens enough to coat spoon, about 2 minutes longer. Season with salt and pepper.