Grilled Chicken With Mushroom and Leek Cream Sauce







A recipe allowed in a / / diet.

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.

Nutritional Chart

Calories: 900 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 44 g
  • 67 g
  • 35 g

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
fresh thyme
1 tablespoon fresh parsley, chopped

How to Make Grilled Chicken With Mushroom and Leek Cream Sauce

  1. 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.
  2. 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.
  3. 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.
  4. Serve the meat with creamy sauce. You can garnish it with slices of radish, red cabbage, and lettuce leaves.

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