Chicken in Mustard Sauce with Leeks
This delicious and filling dish takes very little time to make. The leeks, which are the sweetest of the onion family, offer a tasty contrast to the flavours of the bacon and mustard sauce. Look for fresh, young leeks which are mainly white, not green.
Ingredients
- 4 boneless and skinless chicken breasts
- 8 oz leeks
- pepper
- 8 rashers streaky bacon
- 1 tablespoon olive oil
- 1 tablespoon mustard powder
- 1 tablespoon plain flour
- 3/4 pint chicken stock
- Freshly chopped parsley to garnish
Instructions
- Wash and cut the leeks into rings and reserve. Cut the pieces of chicken in half crossways and season with pepper.
- Then remove the rind from the bacon and lightly cook the rashers in the oil in a large nonstick frying pan over a low heat.
- Stretch out each rasher of bacon, using the back of a knife, and then wrap one around each piece of chicken. Secure each rasher with a cocktail stick.
- Place the chicken in the frying pan and stir in the mustard powder and the plain flour.
- Cook for 1-2 minutes, then stir in stock and bring to the boil. Reduce the heat and add the leeks. Cover and simmer for about 15 minutes until the leeks are tender. Garnish with parsley and serve.
Calories: 554 kcal
Carbohydrates: 14 g
Protein: 57 g
Fat: 29g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 176 mg
Sodium: 692 mg
Potassium: 1133 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 1032 IU
Vitamin C: 10 mg
Calcium: 55 mg
Iron: 3 mg