Food // Chicken with Leeks, Mushrooms and Cream Cheese

Sometimes I cook without a recipe in mind and earlier this week, after a supermarket dash for some of my favourite ingredients, I created a yummy, delicious dish as I went along.

I love creamy chicken pasta dishes and wanted to add some new veggies to my fridge and this was how my Chicken in a Leek, Mushroom and Cream Cheese Sauce came to life!   

 So what do you need?

I gently fried the chicken in rapeseed oil. Chop your veggies and set to one side till the chicken starts to brown. Once it’s simmering, turn down the heat and add the leeks and courgette to the pan.

Throw in the mushrooms and add a small cup of coconut oil. Just enough to make a sauce, that can reduce down with the heat.

Once the milk has evaporated, add the cream cheese. I chose to serve mine with new potatoes as they tasted amazing with the cheesy, leek sauce.

  This dish was a total success and one I’m looking forward to adapting and trying again. I bet it would be amazing with pork and a dash of mustard…..

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Ruth Writes
Ruth Writes


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Ruth Writes is a 30-something Liverpool based blog covering mid-size fashion, pescatarian food and beauty.

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