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
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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.
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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.