2Leeks quartered length ways and then roughly chopped(275g)
1cloveGarlic finely chopped
150mlsemi skimmed Milk
Handful fresh tarragon leaves(20g)
First prepare the chicken:
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.
Drizzle oil over one side of the chicken and then season with salt, pepper and lemon juice. Flip the chicken over and repeat.
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.
Next prepare the chicken and leek broth
Using the same pan, add a little more oil and then gently fry the chopped leeks.
Whilst the leeks are cooking add some finely chopped garlic and stir in well.
Once the leeks have softened, stir in 2 tbsp flour and then gradually add the stock and milk.
When the broth starts to simmer return the chicken to the pan and cook with the lid on for 20 minutes.
After 20 minutes remove the lid and stir 1 tsp of wholegrain mustard and 3 tbsp of creme fraiche into the chicken and leek broth.
Finish by stirring in some fresh tarragon leaves before serving with your choice of veg or potatoes.
Click here to see traffic light nutritional info for this recipeTIP: Leeks are a delicious vegetable full of wonderful flavour, but they are grown in the ground in sandy soil. They need a good cleaning before you use them for cooking. If you’re not sure how to clean leeks, it’s easy—give them a good rinse under cold water to remove dirt or sand.TIP-Creme Fraiche: You may substitute sour cream or plain yogurt for creme fraiche if you are unable to find it.You could also use ramps to put a spin on your chicken and leek recipes by making this a ramps recipe. What are ramps: ramps are essentially wild leeks with a strong, delicious flavour similar to onions that’s stronger than leeks.