Sablon-Style Chicken with Creamy Leek Sauce

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Tender chicken breasts in a velvety sauce of leeks, white wine, and cream, elevated with a touch of nutmeg for a refined Sablon district experience. This Belgian-inspired chicken recipe, ready in about 55 minutes, pairs chicken breasts, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 chicken breasts
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 4 leek
• 2 cloves garlic
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/4 teaspoon nutmeg

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Instructions

1. Step 1: Pound chicken breasts to 1-inch thickness. Season both sides with flour, salt, and pepper.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Sear chicken 5 minutes per side until golden brown and cooked through (165°F internal temperature).
3. Step 3: Remove chicken, cover to keep warm. Add sliced leeks to the skillet and cook 5 minutes until softened.
4. Step 4: Add minced garlic and cook 1 minute until fragrant.
5. Step 5: Pour in white wine, simmer 2 minutes until reduced by half, scraping pot bottom.
6. Step 6: Stir in cream and nutmeg, simmering 4 minutes until sauce thickens and coats the back of a spoon.
7. Step 7: Return chicken to sauce, simmer 2 minutes to heat through, and serve with extra sauce.