Grilled Chicken With Mushroom and Leek Cream Sauce
This high-protein dish combines the crisp-tender grilled, thyme-flavored chicken breast with a creamy mixture. Just cover it with the heavy cream, mushrooms, leek, and white wine sauce and enjoy all of the delicate flavors coming together beautifully.
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 Make 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.