Saturday, 25 August 2007
Ingredients (Serves 1)
1 chicken breasts
2 rashers smoked bacon
1 heaped dessert spoon of flour
¼ pint of chicken stock
1 teaspoon of whole grain mustard
1 dessert spoon of crème fraîche
First dice the bacon, chop the chicken breast into bite sized chunks, and thinly slice the leek. Heat a small amount of olive oil in a heavy bottomed saucepan and gently fry the bacon and chicken. When the chicken is almost cooked add the leeks and continue to cook until the leeks are soft and tender.
Sprinkle the flour into the pan and stir through. Pour in the stock, stirring constantly as the source thickens. Stir in the mustard and crème fraîche. Continue cooking, stirring constantly, for a few minutes while the crème fraîche melts into the sauce.
Spoon over a jacket potato and serve.