Wednesday, December 4, 2013

Creamy Garlic Chicken & Leeks

Serves 2
Propoints per Serving: 8
300g chicken breast
1 leek halved and sliced
1 small onion chopped very finely
3-5 garlic cloves crushed ( i like things really garlicky)
1 tsp oil (i used coconut)
100mls half fat creme fraiche
100mls white wine
salt & black pepper

For this I used mini chicken fillets as it was all I had, but you could cut whole chicken breasts into 3 even pieces for this too.

Heat the oil over a low/medium heat and add the onions, garlic and leeks. Cook very gently for 4-5 minutes until soft and remove from the pan. Add the chicken (use a little spray oil if necessary and cook turning regularly until slightly browned on the outside and cooked through. Turn the heat up a bit and add back in the leek mixture and then the white wine. Reduce the wine by half and then turn the heat down and stir in the creme fraiche. Add a little water if necessary to help loosen the sauce and season with a little salt and lots of fresh black pepper!

I served mine with a medium baked potato