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Trim and discard root ends from the leeks; remove several inches from the tops and any tough outer leaves. Halve leeks lengthwise. Clean trimmed leeks thoroughly under cold running water to remove any sand. Bias-slice into 1/4-inch-thick slices. (You should have 3 cups sliced leeks.)
Heat oil in a large skillet over medium heat. Add sliced leeks. Cook and stir for 2 to 3 minutes or just until tender. Remove leeks from pan; set aside.
In the same pan, cook and stir chicken strips for 3 to 5 minutes or until no longer pink. Remove pan from heat. Add wine. Return to heat. Bring mixture just to boiling; reduce heat. Cook, uncovered, for 4 to 5 minutes or until most of the liquid has evaporated, stirring occasionally. Add whipping cream, salt and nutmeg. Return to boiling. Cook and stir about 3 minutes more or until slightly thickened. Add sliced leeks to chicken mixture. Pour into a lightly greased 1-quart baking dish. Cover and refrigerate for at least 4 hours or up to 24 hours.
Preheat oven to 400°F. If desired, add baby leek halves. Sprinkle cheese and breadcrumbs on top. Bake, uncovered, for 20 to 25 minutes or until topping is golden and leek mixture is heated through.