About this recipe:This is a fab chicken dish the whole family will love. It is creamy and very flavoursome. Chicken breast is sauteed in olive oil with leeks and sweetcorn. A finish of cream brings it to the next level. Serve over rice, or even pasta. It can also be used as a beautiful pie filling; simply place in a baking dish (or individual ramekins) and cover with puff pastry!
360g rice (optional)
1kg diced chicken breast
100g plain flour
2 tablespoons olive oil
1 leek, thickly sliced
2 sweetcorn cobs (or 200g frozen sweetcorn)
500ml chicken stock
4 tablespoons chopped fresh parsley (optional)
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Method Prep:10min › Cook:40min › Ready in:50min
If using, cook the rice using your preferred method.
Coat the diced chicken breast in flour (I place the chicken and flour in a plastic bag and shake it, it's quick and simple.)
Place oil and chicken in pan over medium high heat and fry until lightly browned. Add leek and cook for further 2 minutes. Add chicken stock and bring to the boil. Reduce heat, add sweetcorn and simmer uncovered for 15-20 minutes.
Add cream and simmer uncovered for further 5 minutes or until it thickens up. Can be served over rice or by itself. Garnish with chopped fresh parsley if desired.
So easy, with just a few Ingredients. Did worry about lack of salt but the stock cube compensated well. I did add pepper though. Very tasty....will definitely do it again, with maybe a pastry topping. - 13 Jan 2014