Chicken with Cream

To prepare chicken with cream, start with the leek: remove the ends, then cut the first 2 layers and remove the outer leaves 1. Cut the leek in half and slice it into thin rings 2. Move on to the mushrooms: remove the earthy base 3.

Gently rub the mushrooms with a damp towel to remove the dirt 4, then cut them into quarters or more parts depending on their size 5. Finally, chop the rosemary 6.

Clean the chicken breast by removing bones and cartilage, then cut it into cubes about an inch (2.54 cm) in size 7. Dredge them well in flour and shake off the excess 8 before tossing them into a pan with hot oil 9.

Seal the chicken pieces over high heat, stirring occasionally 10, then lower the heat slightly and add the leeks 11 and mushrooms 12.

Add the chopped rosemary and salt and cook for about ten minutes, stirring often 13. Meanwhile, prepare the béchamel: heat the cream in a saucepan while melting the butter in another saucepan 14. Once melted, add the flour 15. 

Quickly stir with a whisk until you get a smooth roux 16, then pour in the hot cream 17 and stir until it starts to slightly thicken 18.

Add the béchamel to the chicken 19 and cook for a couple more minutes to mix everything well 20. Your chicken with cream is ready, serve it immediately 21!