Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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.