AuthorJaredCategory

Ingredients

 olive oil
 1 leek
 400 g potato
 2 carrots
 1 zucchini
 250 g chicken breast
 300 g thickened cream
 3 tbsp wholegrain mustard
 1 tbsp water

Method

1

Preheat oven to 200°C. Bring a medium saucepan of water to the boil. Finely slice the leek. Peel and chop the potato into chunks. Slice the unpeeled carrot in to discs. Chop the zucchini into thin half moons. Combine half the cream, mustard and water in a jug.

2

Meanwhile, add a drizzle of olive oil to a fry pan and brown the chicken breasts for 1-2 minutes on each side. Add carrots, leek and zucchini and fry briefly until warmed. Add the mustard cream to the pan and stir through the vegetables and meat. Transfer to the oven and bake for 15 minutes.

3

Boil the potato for 15 minutes or until soft. Drain then return to the saucepan over a low heat. Add half the cream and mash until creamy. Season with salt and pepper.

Ingredients

 olive oil
 1 leek
 400 g potato
 2 carrots
 1 zucchini
 250 g chicken breast
 300 g thickened cream
 3 tbsp wholegrain mustard
 1 tbsp water

Directions

1

Preheat oven to 200°C. Bring a medium saucepan of water to the boil. Finely slice the leek. Peel and chop the potato into chunks. Slice the unpeeled carrot in to discs. Chop the zucchini into thin half moons. Combine half the cream, mustard and water in a jug.

2

Meanwhile, add a drizzle of olive oil to a fry pan and brown the chicken breasts for 1-2 minutes on each side. Add carrots, leek and zucchini and fry briefly until warmed. Add the mustard cream to the pan and stir through the vegetables and meat. Transfer to the oven and bake for 15 minutes.

3

Boil the potato for 15 minutes or until soft. Drain then return to the saucepan over a low heat. Add half the cream and mash until creamy. Season with salt and pepper.

Creamy Leek and Mustard Chicken