Ingredients Needed for Grilled Chicken With Mushroom and Leek Cream Sauce
Preparing the meat: 1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon pink Himalayan salt
1 tablespoon olive oil
6 ounces of chicken breast
3 fresh thyme sprigs For the cream: 1 tablespoon vegetable oil
1 onion, diced
3 ounces of mushrooms
1 leek, white part only, thinly sliced
pink Himalayan salt
¼ cup white wine
½ cup heavy cream
1 tablespoon fresh parsley, chopped
How to Cook Grilled Chicken With Mushroom and Leek Cream Sauce
- Preparing the meat:
Add the coriander, mustard, and fennel seeds to a grinding mortar, season with Himalayan salt and pepper, and grind. Add the olive oil and grind some more. Cover the chicken breast on both sides with this mixture using a kitchen brush. Grill it, making sure to add the thyme sprigs on each side by turning the meat over in the process. Set aside.
- For the cream:
Heat the vegetable oil in a skillet over medium-low heat and cook the onion until tender. Stir continuously in the process.
- Add the mushrooms and stir-fry them until they start changing color. Add the leek, season with Himalayan salt and pepper, keep adding the white wine, heavy cream, thyme, and parsley while stirring. Cook for 1-2 minutes.
- Serve the meat with creamy sauce. You can garnish it with slices of radish, red cabbage, and lettuce leaves.