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Chicken with Leek Sauce

Total Time

Prep/Total Time: 25 min.


4 servings

This entree has rich, creamy and elegant sauce. —Vicki Atkinson, Kamas, Utah


  • 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


  1. 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 thermometer reads 170°.
  2. 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.

Nutrition Facts

1 each: 249 calories, 14g fat (5g saturated fat), 45mg cholesterol, 328mg sodium, 16g carbohydrate (2g sugars, 0 fiber), 12g protein.

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