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Chicken with Leek Sauce

 Chicken with Leek Sauce
This entrée, with its rich, creamy and elegant sauce was sent in from Vicki Atkinson of Kamas, Utah.
4 ServingsPrep/Total Time: 25 min.


  • 1/2 cup all-purpose flour
  • 1/8 teaspoon paprika
  • 1/8 teaspoon pepper
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons canola oil
  • 3 tablespoons leek soup mix
  • 1 cup water
  • 1/2 cup sour cream
  • 1-1/2 teaspoons minced chives


  • In a large resealable plastic bag, combine the flour, paprika and
  • pepper. Add chicken, two pieces at a time, and shake to coat. In a
  • large skillet, cook chicken in oil over medium heat for 6-7 minutes
  • on each side or until a meat thermometer reads 170°.
  • Meanwhile, in a small saucepan, bring soup mix and water to a boil,
  • stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes,
  • stirring occasionally. Remove from the heat; stir in sour cream and
  • chives. Serve with chicken. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 249 calories, 14 g fat (5 g saturated fat), 45 mg cholesterol, 328 mg sodium, 16 g carbohydrate, trace fiber, 12 g protein.