Creamy Chicken and Leeks

• 1 tablespoon olive oil
• 2 chicken breasts
• 2 leeks
• 1 tablespoon plain flour
• 12 pint chicken stock
• 1 tablespoon coarse grain mustard
• 2 tablespoons creme fraiche

1. Heat the oil in a large saucepan and fry the chicken for 2-3 mins until the pieces begin to turn golden.
2. Tip in the sliced leeks and cook gently for 10 mins until wilted and tender.
3. Stir through the flour and gradually add the stock, stirring constantly.
4. Add the wholegrain mustard and creme fraiche, stir again, then simmer for 5 mins until the sauce is slightly thickened and creamy.

olive oil, chicken breasts, leeks, flour, chicken, coarse grain mustard, creme fraiche

Taken from www.food.com/recipe/creamy-chicken-and-leeks-283297 (may not work)