Juicy and tender chicken tenderloins with peas and leeks in cream sauce. A great idea for a quick dinner for the whole family. Everything to prepare in 20 minutes in one pan. Such a dinner will also taste good to the youngest. The dish is very versatile, you can serve it with rice, pasta or potatoes. It is best to use frozen or fresh peas here, I do not recommend canned peas. It will definitely change the taste of the dish, without bringing such a wonderfully green and juicy color note.
Preparation
Clean, wash and pat dry the chicken tenderloins. Rub the meat with salt, pepper and marjoram. Cut the white part of the leek into half-slices. Put the clarified butter in a hot pan and fry the leek in it for a few minutes, then transfer it to a plate. Pour oil into the same pan and fry the tenderloins on both sides. Add the previously stewed leek and frozen peas to the fried tenderloins. Pour water or broth over everything and bring to a boil.
Ingredients:
Makes 4 servings
1 cup = 250 ml capacity
500 g chicken tenderloins
200 g frozen peas (fresh peas are worth using in season)
1 medium-sized leek
1/2 cup vegetable broth or water
3/4 cup 30% whipping cream or coconut milk
1 tablespoon of potato starch
pepper, salt to taste
1 teaspoon dried marjoram
1 tablespoon lemon juice
1 teaspoon chopped parsley or fresh mint for garnish
1 tablespoon rapeseed oil
1 tablespoon clarified butter
Mix the whipping cream with the potato starch so that there are no lumps and add to the pan. Mix the ingredients and cook for a few minutes until the meat loses its rawness and the sauce thickens. Season the dish to taste with salt and pepper, add lemon juice and chopped parsley or fresh mint. Mix everything and serve with your favorite toppings. Chicken tenderloin with peas and leeks is a tasty dish that goes well with rice, pasta or potatoes.