Ingredients

2 chicken breasts, cut into strips

1 tbsp olive oil

3 rashers streaky bacon, chopped

2 leeks, sliced

1 tbsp plain flour

300ml chicken stock

1 tbsp wholegrain mustard

2 tbsp creme fraiche

Method

Heat the oil in a large saucepan and fry the bacon for 2 mins.

Add the chicken, then cook with the bacon for a further 2-3 mins, until the pieces begin to turn golden.

Tip in the leeks and cook gently for 10 mins until wilted and tender.

Stir through the flour and gradually add the stock, stirring constantly.

Add the wholegrain mustard and creme fraiche, stir again, then simmer gently for 5 mins until the sauce is slightly thickened and creamy.

Serve with jacket potatoes.

Cooks Comments and Tips

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