4 people

This recipe uses:

Share on:

Share on Facebook
Share on Twitter
Pin on Pinterest

What you'll need

2 tbsp olive oil
600g chicken breast fillets, diced
400g leeks, sliced
50g fresh breadcrumbs
1 tbsp Tarantella Liquid Garlic
200ml double cream
1½ tbsp Tarantella Liquid Tarragon
1 tsp Dijon mustard

How to make it

  1. Preheat the oven to 200oC, gas mark 6.
  2. Heat 1 tbsp oil in a large frying pan and fry the chicken for 3-4 minutes. Add the leeks and cook for a further 5 minutes, stirring occasionally.
  3. Meanwhile, mix the breadcrumbs with remaining oil and garlic.
  4. Add the cream, tarragon and Dijon to the chicken, bring to the boil and cook for 1-2 minutes. Transfer to a serving dish and sprinkle over the garlic crumbs. Bake for 20 minutes until golden.

Cooks tip

Great served with vegetables or cooked rice. Flash under a preheated grill until golden if time is short.

If you love this dish you’ll love these too:

Tuscan Bean and Tomato Soup

It’s Tuscan and it’s Souper! Perfect with a large chunk of crusty bread.

4 people

Gnocchi Bolognese

Mix things up. This Gnocchi Bolognese made with Tarantella Chopped Tomatoes is a meat-free dish that everyone can enjoy.

4 people

Butter Chicken

Transform curry night! Our creamy butter chicken, made with our Tarantella Organic Chopped Tomatoes is sure to be a family fakeaway favourite.

6 people

Bean Casserole

Wholesome and warming! Packed full of veggies and a variety of different beans for added depth and texture.

4 people
30 minutes 2 people