About this recipe:This comforting dish can be served with rice or pasta, but can also be used as a pie filling with a mashed potato topping.
2 tablespoons olive oil
300g skinless chicken breast fillets, diced
250g small button mushrooms
250g sliced leeks
3 tablespoons plain flour
200ml chicken stock
200ml milk or single cream
4 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
grated zest of 1 lemon
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Method Prep:10min › Cook:15min › Ready in:25min
Heat the olive oil in a large pan over medium heat, and cook and stir the chicken pieces with the mushrooms until the chicken is lightly cooked, browned in places and firm, about 5 minutes.
Turn down the heat, stir in the sliced leeks and cook, stirring, until the leeks are softened and reduced, about 5 minutes. Stir in the plain flour until well mixed with the leeks, then stir in the chicken stock and milk or single cream.
Bring to the boil, and stir in the parsley, tarragon and lemon zest. Simmer until slightly thickened, about 5 minutes.