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Creamy chicken & leeks

Creamy chicken & leeks

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A star rating of 4 out of 5.35 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 30 minutes
  • Easy
  • Serves 2

This creamy, comforting combination is the perfect topping for baked spuds

Nutrition: per serving
NutrientUnit
kcal384
fat20g
saturates7g
carbs10g
sugars4g
fibre3g
protein42g
salt1.75g
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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.

Recipe from Good Food magazine, October 2006

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A star rating of 4 out of 5.35 ratings
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