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Ingredients
- olive oil
- chicken thighs 8
- leeks 2, chopped
- Dijon mustard 1 tbsp
- single cream 4 tbsp
- lemon 1, zested and juiced
- breadcrumbs 2 tbsp
Method
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Step 1
Heat a little oil in a large frying pan and fry the chicken until browned, Add the leeks and fry until they soften and the chicken is cooked through. Mix the mustard and cream and add to the pan, season well and bubble together until the sauce thickens. Sprinkle over the lemon juice, then the zest and breadcrumbs. Put the pan under a grill briefly until the crumbs brown a little.
Nutritional Information
- Kcals 686
- Fat 50.3g
- Carbs 7.3g
- Fibre 1.5g
- Protein 51.6g
- Salt 0.97g
