Creamy chicken & leeks

• olive oil↗1 tbsp tbsp
• rashers unsmoked streaky bacon↗3

  chopped

• skinless boneless chicken breasts↗2

  cut into strips

• leeks↗2

  sliced into thin rounds

• plain flour↗1 tbsp tbsp
• chicken stock↗300ml ml
• wholegrain mustard↗1 tbsp tbsp
• crème fraîche↗2 tbsp tbsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.