Chicken & Leeks

Here is another of my favourite dinners, that's simple, quick and easy. It's quite filling on it's own but is also great served with boiled new potatoes, I love mopping up the leftover cream with the potatoes! The leeks add a nice texture and almost onion-y flavour. The nutmeg in the cream adds a little sweetness and spice to give an overall wonderful flavour to this dish.

Chicken & Leeks

• 3-4 Chicken breasts, diced
• 6 leeks, peeled and sliced into discs
• 2 egg yolks
• 8oz / 1 cup double cream
• ¼ tsp nutmeg
• Salt and pepper to taste
• Juice of half a lemon 
• Butter for frying

1. In a bowl, add the cream and lemon juice together to sour and leave to one side.
2. Heat a knob of butter in a frying pan and add the chicken. Cook thoroughly then remove chicken with slotted spoon leaving the juices in the pan.
3. Now add the leeks and more butter if needed. Cook for about 5 minutes, until squeaky. 
4. Return the chicken to the pan with the leeks and leave on a low heat.
5. In another bowl, beat the egg yolks then add the cream and lemon juice from earlier. Mix together well and add the nutmeg. Season well with salt and pepper. 
6. Pour the creamy mixture over the chicken and leeks in the pan and cook on a low heat for 3 minutes until heated through completely. Then serve!

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