Ingredients
2 good size leeks, washed and sliced into chunky rounds
2 large cloves garlic, thinly sliced
1/2 chicken stock cube
150ml white wine
400g skinless, boneless chicken breasts, cut into 12 large chunks
100g very low fat fromage frais
100g half fat creme fraiche
2 teaspoons wholegrain mustard
1/2 bunch fresh tarragon, washed and chopped roughly
Preparation
Place leeks and garlic in a deep sided frying pan with a lid.
Add a splash of boiling water to the chicken stock cube, stir to mix and pour into pan.
Cover and steam on a gentle heat for 10-15 minutes or until the leeks are just tender.
Add the wine, bring to the boil and bubble for 1 minute.
Add the chopped chicken breasts, turn the heat right down, cover and cook for 12 minutes or until the chicken is cooked through.
Stir in the fromage frais, creme fraiche, mustard and tarragon.
Season to taste.
