RECIPE OVERVIEW
This is a handy one-pan wonder. The chicken stays moist and succulent and the leeks give a wonderful flavour to the sauce. If you’re planning on freezing it, allow to cool completely before doing so and reheat gently but thoroughly before serving.
Ingredients
Serves: 4 people
-
1
pinch
Black Pepper
-
4
-
Chicken Breast
-
350
ml
Chicken Stock Cube
-
150
g
Creme Fraiche
-
1
-
Leek
thinly sliced -
300
g
New Potatoes
halved -
1
tbsp
Olive Oil
-
1
pinch
Salt
-
75
g
SuperValu Baby Spinach
-
25
g
SuperValu Unsalted Irish Creamery Butter 227g
-
2
tbsp
Wholegrain Mustard
Method
- Heat the oil and butter in a large sauté pan (that has a tight-fitting lid) over a gentle heat. Add the potatoes and leek and cook for 6 to 8 minutes, stirring regularly, until they are beginning to soften but not colour.
- Add the stock and bring to the boil, then reduce to a simmer for 3 to 4 minutes. Stir in the crème fraîche and mustard, then slide the chicken breasts in. Cover and simmer for 12 to 15 minutes, until the chicken is cooked through.
- Stir the spinach through for 1 minute, until wilted. Season to taste and serve straight away.
Good source of folic acid
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Brilliant recipe. So easy and so delicious. I make it on a regular basis. Have now passed the recipe on to my cleaner who is equally delighted. -
excellent one pot recipe.
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Easy to make, even the hubby managed to cook this when I was working!! Lovely flavour to the chicken and stays really moist. Ideal to cook and leave until later and kids loved it.
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Excellent and quick tasty recipe
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A lovely dish
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Good, simple receipe. Especially for a dinner party. I personally will add white port or wine to the sauce to intensify the flavour when reducing.
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