Chicken In Mustard Sauce With Leeks

1. 1

   Wash and cut the leeks into rings and reserve. Cut the pieces of chicken in half crossways and season with pepper.

2. 2

   Then remove the rind from the bacon and lightly cook the slices in the oil in a large nonstick frying pan over a low heat.

3. 3

   Stretch out each slice of bacon, using the back of a knife, and then wrap one around each piece of chicken. Secure each slice with a toothpick.

4. 4

   Place the chicken in the frying pan and stir in the mustard powder and the plain flour.

5. 5

   Cook for 1-2 minutes, then stir in stock and bring to the boil. Reduce the heat and add the leeks.

6. 6

   Cover and simmer for about 15 minutes until the leeks are tender. Garnish with parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.