Creamy chicken & leeks
This creamy, comforting combination is the perfect topping for baked spuds
- Prep: 10 mins
Cook: 20 mins
Ready in 30 minutes
- Serves 2
- Easy
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
-
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.
-
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.
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