Creamy chicken & leeks
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 30 minutes
- Easy
- Serves 2
Ingredients
- 1 tbsp olive oil
- 3 rashers unsmoked streaky bacon, chopped
- 2 skinless boneless chicken breasts, cut into strips
- 2 leeks, sliced into thin rounds
- 1 tbsp plain flour
- 300ml chicken stock
- 1 tbsp wholegrain mustard
- 2 tbsp crème fraîche
Method
- STEP 1
Heat the oil in a large saucepan and fry the bacon for 2 mins. Add the chicken, then cook with the bacon for a further 2-3 mins, until the pieces begin to turn golden. Tip in the leeks and cook gently for 10 mins until wilted and tender.
- STEP 2
Stir through the flour and gradually add the stock, stirring constantly. Add the wholegrain mustard and crème fraîche, stir again, then simmer gently for 5 mins until the sauce is slightly thickened and creamy. Serve on top of baked jacket potatoes.
