pesto chicken with leeks and mushrooms
5-6 medium red potatoes, peeled and thickly sliced into rounds
1/2 medium onion, diced
2 medium leeks, white and green only, sliced into half moons
2 c. sliced mushrooms (sometimes it helps to have help in the kitchen - here is my mushroom slicer)
1 tsp minced garlic
2 tsp olive oilsalt, pepper
1 tsp dijon mustard
1/2 tsp dry mustard
2 chicken breasts, thinly sliced
1/2 c. pesto (I used sun dried tomato and arugula pesto with walnuts)
1 c. chicken stock
1/2 c plain yogurt
1/4 tsp cayenne
parmesan shavings
Boil the potatoes
in salted water until fork tender. Drain and layer the bottom of a greased 8x10 casserole dish with the cooked potato rounds, filling in the holes.
Into a saute pan, add the oil and heat to medium hot. Add the onion and mushrooms and cook ~ 5 minutes. Add the leeks and cook another 2-3 minutes.
Add the garlic, mustards and cook a few more minutes. Move the vegetables to the side of the pan and add the chicken. When the chicken is brown on all sides, mix in the vegetables and add the pesto, stock and yogurt. Stir well to mix. Season with salt, pepper and cayenne to taste.
Pour the chicken mixture over the potatoes, evenly.
Sprinkle the parmesan shavings over the top.
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