Chicken And Leeks

• 4 slices bacon, chopped into pieces
• 4 boneless skinless chicken breasts, chopped into 1 inch strips
• 1 pinch salt
• 1/4 teaspoon fresh ground black pepper
• 2 garlic cloves, minced
• 2 leeks, sliced into 1/4 inch thick discs
• 1/4 cup white wine
• 1 tablespoon mustard (Dijon preferred)
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/2 cup cream
• 1 teaspoon cornstarch

1. Heat medium saucepan over medium heat.
2. Add bacon and cook till some of the fat has melted.
3. Add chicken, salt, pepper, and garlic. Saute till chicken is cooked, and begins to brown.
4. Add leeks, mustard, herbs, and white wine, stir well.
5. Cover saucepan and continue to saute till leeks begin to soften.
6. Turn heat to med/low and leave to simmer for about 20 minutes, stirring occasionally.
7. A few minutes before serving add cream and heat through.
8. Thicken with cornstarch if desired.
9. Serve over rice or noodles with a green salad on the side.

bacon, chicken breasts, salt, fresh ground black pepper, garlic, leeks, white wine, marjoram, basil, cream, cornstarch

Taken from www.food.com/recipe/chicken-and-leeks-301963 (may not work)