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Valerie Bertinelli's Chicken with Creamy Mushrooms, Fennel and Leeks | Food Network

Cook along with Valerie as she makes a creamy sauce of leeks, fennel and mushrooms to pair with juicy chicken breasts!
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Chicken with Creamy Mushrooms, Fennel and Leeks
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 30 min
Active: 25 min
Yield: 4 to 6 servings

Ingredients

2 large leeks, white and light green parts only
4 boneless skinless chicken breasts
Kosher salt and freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon thyme leaves, plus more for garnish
4 tablespoons olive oil
1/2 bulb fennel, cored and thinly sliced
6 ounces shiitake mushrooms, cleaned, stems removed and sliced
1/4 cup dry white wine
1 cup heavy cream

Directions

Slice the leeks in half, then thinly slice them into 1/4-inch-thick half-moons. Place the leeks in a colander set over a bowl and fill the bowl with enough water to cover the leeks. Gently stir them around to help remove any excess dirt and sand. Remove the colander with the leeks from the bowl, leaving behind any dirt. Let leeks drain completely.

Place the chicken breasts on a sheet of parchment paper. Season the chicken breasts with salt, a pinch red pepper flakes, and half the thyme leaves. Place another piece of parchment on top of the chicken. Use a meat mallet or a rolling pin to pound the chicken breasts slightly until they are an even thickness, about 3/4 to 1 inch thick. Hold both pieces of parchment paper and flip the chicken over; now the parchment that was originally on the bottom should be on top. Remove the parchment, exposing the unseasoned side of chicken. Season with salt, another pinch red pepper flakes, and the remaining thyme leaves. Place the parchment back on top and pound slightly to adhere the seasoning.

Heat a large straight-sided skillet over medium-high heat. Add in 2 tablespoons olive oil and swirl to coat the pan. Add in the chicken breasts and cook, undisturbed, about 4 minutes. Flip the chicken and cook until the chicken is cooked through and golden brown and reaches 165 degrees F, 4 to 5 minutes. Remove the chicken to a plate and set aside.

Turn the heat down to medium and add in the remaining 2 tablespoons olive oil. Add the fennel, mushrooms, and leeks to the pan and cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes. Season the vegetables with 1/4 teaspoon each salt and pepper. Deglaze with the white wine and cook until the wine is mostly evaporated, about 1 minute. Turn the heat down to low and add in the cream. Cook, stirring frequently, until the cream has thickened slightly, 2 to 3 minutes. Season the sauce to taste.

To serve, spoon the creamy vegetables over the chicken. Garnish with thyme leaves.

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Valerie Bertinelli’s Chicken with Creamy Mushrooms, Fennel and Leeks | Food Network
https://www.youtube.com/watch?v=Fga5pL7eHz8

29 Replies to “Valerie Bertinelli's Chicken with Creamy Mushrooms, Fennel and Leeks | Food Network”

  2. Thanks Valerie and thank you for taking us thru it step by step. What a wonderful journey of love. Have never eaten fennel and leek. Now I cannot wait to try this recipe ???? thank you for sharing

  3. Yep I’ll be making this …thank you again Valerie ..you are so calming to watch ..and I need this right now ..????

  5. Valerie, you are so real & personable! I love watching your videos! Thanks for sharing with us♥️

  8. See????????up here is a good mycologist, got the best of Shrooms and other psychs products(LSD, DMT, chocolate bars & lots more)he gives guide and ships all locations.

  9. See????????up here is a good mycologist, got the best of Shrooms and other psychs products(LSD, DMT, chocolate bars & lots more)he gives guide and ships all locations.

  12. Paula Deenish with a little Guy Fieiri tossed in and not hard to watch at all…lol. Thanks.

  13. I love that the bad knife cuts were left in. Nobody, even the best chefs on the planet, make perfect cuts every time.

  14. So wish i could eat this. Frozen pizza is in my near future. Just don't have the time to cook anything. So sad. -_-'

  17. Love you Valerie…May God bless you and Wolfie…always…Thanks for a great cooking show…Your amazing…❤❤

  19. I’m wondering how often you post a cooking video? Love watching Valarie! ????

  20. I love the way Valerie speaks to the viewers! She’s so thorough and sweet! Makes cooking less stressful and fun. ☺️ This looks delicious! ???????? Will be trying this recipe out.

  21. Looks delicious. I'm going to make this, but add a pad of butter at the end and stir well to make that sauce glossy and creamier. Maybe serve with some buttered fettuccine noodles

  22. After all that cooking, you still have pots & pans to clean, non-stick cookware is so much better, unless the cookware is your sponsor?

  26. I know you from 1979 u-shaped Van Halen the best American band on the world Valerie bertinelli for president a friendship like I had with the Queen of England do respect

  28. It's one day at a time for me ✌️ oh I can't deny ???? I kmow you as wolfies mom

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