Creamy Dijon Chicken By Miss Robbie


4 large skinless & de-boned chicken breasts (Left whole, cubed or flattened)
2 large leeks, finely sliced
2 garlic cloves, crushed
250ml (8.45 fluid ounces) cream
2tsp Dijon mustard
1tsp wholegrain mustard
juice of 1/2 lemon
salt & pepper to taste
starch of your choice to serve
fresh Parsley to serve
olive oil for frying

  • Heat 2tbsn oil in a large frying pan and fry the chicken until cooked through and browned. Remove from the pan and set aside.
  • Fry the leeks and garlic until fragrant and softened (about 5 minutes).
  • Add the cream, mustards and lemon juice and allow to simmer and reduce for 3 minutes.
  • Add lemon juice and place the chicken back into the sauce.
  • Season to taste and serve with the starch of your choice and a sprinkling of chopped parsley.


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