Chicken, leek and mustard sauté
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- olive oil
- 8 chicken thighs
- 2 leekschopped
- 1 tbsp Dijon mustard
- 4 tbsp single cream
- 1 lemonzested and juiced
- 2 tbsp breadcrumbs
Nutrition:
- 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.
