Chicken, leek and mustard sauté
Serves 4
Easy
Total time:
Chicken thighs are a great budget choice for a midweek supper. This recipe cooks them with cream, leeks and mustard then finished with a crisp breadcrumb topping. Just add greens
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- olive oil
- 8 chicken thighs
- 2 leekschopped
- 1 tbsp Dijon mustard
- 4 tbsp single cream
- 1 lemonzested and juiced
- 2 tbsp breadcrumbs
Nutrition: per serving
- kcal686
- fat50.3g
- carbs7.3g
- fibre1.5g
- protein51.6g
- salt0.97g
Method
step 1
Heat a little oil in a large frying pan and fry the chicken until browned, Add the leeks and fry until they soften and the chicken is cooked through. Mix the mustard and cream and add to the pan, season well and bubble together until the sauce thickens. Sprinkle over the lemon juice, then the zest and breadcrumbs. Put the pan under a grill briefly until the crumbs brown a little.
