Prep 10 mins
Cook 20 mins
A lovely Chicken dish. Great on Jackets. Easily doubled.
- 1 tablespoon olive oil
- 2 chicken breasts
- 2 leeks
- 1 tablespoon plain flour
- 1⁄2 pint chicken stock
- 1 tablespoon coarse grain mustard
- 2 tablespoons creme fraiche
- Heat the oil in a large saucepan and fry the chicken for 2-3 mins until the pieces begin to turn golden. Tip in the sliced leeks and cook gently for 10 mins until wilted and tender.
- Stir through the flour and gradually add the stock, stirring constantly. Add the wholegrain mustard and creme fraiche, stir again, then simmer for 5 mins until the sauce is slightly thickened and creamy.