With work being the dominant factor at the moment, the only self made things I can post about are my meals. If I go on like this, this will become another recipe blog… 🙂
Whatever. These chicken cutlets with a creamy sauce made delicious dinner. Give them a try!
2 chicken thighs, boneless, skin on
Wash the leek and cut it lengthwise, then crosswise to obtain ~5 mm pieces. Chop the gralic finely. Set both aside.
Clean and, if applicable, debone the chicken thighs. I also halved them afterwards for easier handling. Season them lightly with salt, pepper and some old bay seasoning (I strongly recommend that stuff, it’s really yummy). Dredge them in corn starch and carefully shake or pat off the excess.
In a pan over medium high heat, heat a little cooking oil and fry the chicken pieces, skin side down first for about 2-3 minutes and until nicely golden brown. Flip over and repeat. Then remove from the pan and set aside, covered with some aluminium foil to keep them warm.
In the same pan, melt the butter and add leeks and garlic. Stir fry until translucent, not browned. Add in the white wine and let reduce to a third of it’s volume.
Pour in the heavy cream and bring to a brief boil, the turn down the heat and let simmer slowly, adding the mustard and seasoning with salt, pepper and a little freshly grated nutmeg. Let reduce a little and serve poured over the chicken thighs.
I had them with a side of steamed green beans and some rice.