Chicken And Leek Recipe

📝 Instructions

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.

   🥘 4 chicken breasts
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.

   🥘 1 tbsp oil 🥘 salt 🥘 pepper 🥘 1/2 lemon juice
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.

   🔧 large frying pan

   ⏱️ 2-3 minutes
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.

   🥘 2 leeks 🥘 1 clove garlic
5. 5
   Once the leeks have softened, stir in 2 tbsp flour and then gradually add the vegetable stock and milk.

   🥘 2 tbsp flour 🥘 450 ml vegetable stock 🥘 150 ml milk
6. 6
   When the broth starts to simmer return the chicken to the pan and cook with the lid on for 20 minutes.

   ⏱️ 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.

   🥘 1 tsp whole grain mustard 🥘 3 tbsp creme fraiche
8. 8
   Finish by stirring in some fresh tarragon leaves before serving with your choice of veg or potatoes.

   🥘 1 handful fresh tarragon leaves