Creamy Chicken And Leek Stew

• 250 g long-grain rice
• 20 g butter
• 1 tbsp oil
• 2 None leeks, sliced
• 150 ml dry white wine
• 600 g chicken breast fillets, cut into strips
• 150 g button mushrooms, halved
• 400 ml whipping cream
• 30 g fresh flat-leaf parsley, chopped
• 1 None lemon, grated zest, 1/2 juiced, 1/2 cut into wedges
• None None Pinch of sugar

1. Cook the rice in boiling salted water according to the package instructions.
2. Heat the butter and oil in a frying pan and saute the leeks for 2 mins. Add the wine and 1/2 cup water. Season, cover and simmer for 5 mins. Add the chicken, mushrooms, cream and 3/4 of the parsley, cover and simmer for 10 mins. Add the lemon zest and juice and season with salt, black pepper and a pinch of sugar.
3. Drain the rice and spoon into serving bowls. Top with the creamy chicken then garnish with the lemon wedges and remaining parsley.

longgrain rice, butter, oil, leeks, white wine, chicken, button mushrooms, whipping cream, parsley, lemon, sugar

Taken from recipes-plus.com/api/v2.0/recipes/16153 (may not work)