Creamy Chicken & Leeks

Serves : 2

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

heat oil in large saucepan & fry bacon for 2 mins. Add chicken & cook with bacon for further 2 - 3 mins, until pieces begin to turn golden. Tip in the leeks & cook gently for 10 mins until wilted & tender.
stir through the flour & gradually add stock, stirring constantly. Add wholegrain mustard & crème fraîche, stir again, & simmer gently for 5 mins until sauce is slightly thickened & creamy. Serve on top of jacket potatoes / mashed potatoes / stirred through spaghetti / tagliatelle.