Chicken, leek and mustard sauté
Chicken thighs are a great budget choice for a midweek supper. This recipe cooks them with cream, leeks and mustard then finished with a crisp breadcrumb topping. Just add greens
40 min4 servings686 kcal
Ingredients
- olive oil
- 8 chicken thighs
- 2 leeks chopped
- 1 tbsp Dijon mustard
- 4 tbsp single cream
- 1 lemon zested and juiced
- 2 tbsp breadcrumbs
Instructions
- 1
Heat a little oil in a large frying pan and fry the chicken until browned, Add the leeks and fry until they soften and the chicken is cooked through.
- 2
Mix the mustard and cream and add to the pan, season well and bubble together until the sauce thickens.
- 3
Sprinkle over the lemon juice, then the zest and breadcrumbs.
- 4
Put the pan under a grill briefly until the crumbs brown a little.
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