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
- Preheat the oven to 200oC, gas mark 6.
- 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.
- Meanwhile, mix the breadcrumbs with remaining oil and garlic.
- 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.
Great served with vegetables or cooked rice. Flash under a preheated grill until golden if time is short.
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