Chicken aiguillettes with leek cream

Chicken aiguillettes with leek cream

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A light recipe, ideal during pregnancy. She marries a lean meat rich in good quality protein and iron, and leeks, source of folate, essential during these nine months.


For 4 people :

  • 4 poultry whites
  • 1 white leek
  • 30 g of butter
  • 10 cl of chicken stock
  • 25 cl of liquid cream (30% fat)
  • 1 tablespoon flour
  • 1 tablespoon oil
  • salt
  • pepper


Remove the first leaves of the leek, wash it. Cut it into small sections.
In a frying pan, melt 10 g butter, sweat the leek. Pour the chicken stock. Bring to a boil and pour the cream.
Season and reduce until thickened.
Cut the chicken breasts into small strips, season and flour.
In a skillet, heat oil and butter remaining, grasp the aiguillettes 2 minutes. Drain them and add them to the cream.
Mix and heat for 1 to 2 minutes. Serve.

The virtues of pregnant leek and other recipes
Photo: C. Herlédan / Culinary Circles of France.


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