Chicken, Leek & Potatoes with Creme Fraiche Sauce
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.
4 people
30 minutes
5 minutes
Ingredients
- 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
