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
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.