Creamy chicken & leeks

10-30 minutes 2 servings 30-60 minutes 400 kcal or less bacon baked potato topping crème fraîche mains midweek meal quick wholegrain mustard

N/A

Source

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.