This creamy, comforting combination is the perfect topping for baked spuds
Prep:10 mins
Serves 2
1 tbsp olive oil3 rashers unsmoked streaky bacon, chopped2 skinless boneless chicken breasts, cut into strips2 leeks, sliced into thin rounds1 tbsp plain flour300ml chicken stock1 tbsp wholegrain mustard2 tbsp crème fraîche
STEP 1Heat 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.STEP 2Stir through the flour and gradually add the stock, stirring constantly. Add the wholegrain mustard and crème fraîche, stir again, then simmer gently for 5 mins until the sauce is slightly thickened and creamy. Serve on top of baked jacket potatoes.
