Creamy chicken & leeks
Serves 2
Easy
Prep:
Cook:
Ready in 30 minutes
This creamy, comforting combination is the perfect topping for baked spuds
Skip to ingredients
- 1 tbsp olive oil
- 3 rashers unsmoked streaky baconchopped
- 2 skinless boneless chicken breastscut into strips
- 2 leekssliced into thin rounds
- 1 tbsp plain flour
- 300ml chicken stock
- 1 tbsp wholegrain mustard
- 2 tbsp crème fraîche
Nutrition: per serving
- kcal384
- fat20g
- saturates7g
- carbs10g
- sugars4g
- fibre3g
- protein42g
- salt1.75g
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.
