Chicken with mushroom and leeks

Chicken with mushroom and leeks
Serves 4
Total Time
40 min
Total Time
40 min
  1. 2 Irish chicken breast fillets
  2. 1 large onion
  3. 1 rod of leeks
  4. 300 g of mushrooms
  5. 3 tbsp Collar of Gold, Irish Rapeseed Oil
  6. 1 tbsp paprika powder
  7. 1 pinch of cayenne pepper
  8. 250 sour cream or crème frâiche
  9. 3 tbsp fresh, chopped dill
  10. salt
  11. Freshly ground pepper
  1. Clean the chicken breast fillets and cut into bite-size strips.
  2. Peel the onion and chop finely.
  3. Clean the leeks and cut them lengthwise, wash and cut into rings. Clean the mushrooms and quarter.
  4. Heat 3 tbsp Collar of Gold, Irish Rapeseed Oil in a large pot. Fry the chicken breast pieces until golden brown, season with salt and pepper. Then remove and fry the onion until pale.
  5. Add the leeks and mushrooms. Season with salt and pepper to taste, then increase the temperature and fry the mushroom-leek mixture, gently stirring until almost cooked.
  6. Add the paprika powder and the cayenne pepper and cook the ingredients for a few minutes more.
  7. Finally, add chicken breast fillet strips, sour cream and dill and let it rest for about 5 minutes.
  8. Serve with rice, potatoes or pasta.
Per person
  1. 336 kcal (1403 kJ), 28 g protein, 22 g F fat, 4 g carbohydrates (0.5 G)
Collar of Gold Irish Rapeseed Oil