Chicken and leek recipe

🥘 Ingredients

• chicken breasts 4
• oil 1 tbsp
• salt
• pepper
• lemon juice ½
• leeks 2
• garlic 1 clove
• flour 2 tbsp
• vegetable stock 450 ml
• milk 150 ml
• whole grain mustard 1 tsp
• creme fraiche 3 tbsp
• fresh tarragon leaves 1 handful

1. 1

   Place cling film under and over the chicken breasts and the bash with a rolling pin to flatten the meat to around half a cm in thickness.
2. 2

   Drizzle oil over one side of the chicken and then season with salt , pepper and lemon juice . Flip the chicken over and repeat.
3. 3

   Place a large frying pan on the heat and then add the chicken breasts. Cook on each side for 2-3 minutes or until golden brown. Then remove from the pan and set to one side.
4. 4

   Using the same pan, add a little more oil and then gently fry the leeks . While the leeks are cooking add some finely chopped garlic and stir in well.
5. 5

   Once the leeks have softened, stir in 2 tbsp flour and then gradually add the vegetable stock and milk .
6. 6

   When the broth starts to simmer return the chicken to the pan and cook with the lid on for 20 minutes .
7. 7

   After 20 minutes remove the lid and stir 1 tsp of whole grain mustard and 3 tbsp of creme fraiche into the chicken and leek broth.
8. 8

   Finish by stirring in some fresh tarragon leaves before serving with your choice of veg or potatoes.