Difficulty: Medium - experience needed
2 chicken breasts or fillets, flattened
1 leek, sliced and washed
Mushrooms, couple of handfuls, sliced
Garlic cloves, finely chopped
Splash of oil
A little chicken stock
Add a splash of oil and a knob of butter to a saucepan. Add the leeks, cook for a few minutes, add the chicken stock, cover, and allow to soften over a medium heat.
Add another splash of oil to a frying pan and heat up. Add the chicken. Fry on both sides for a few minutes until sealed. Add the mushrooms. Fry for a couple of minutes more, add the leeks and their sauce. Simmer until the chicken is cooked through. Remove the chicken to their plates, add a generous dollop of creme fraiche, and stir until you have a creamy sauce. Pour over the chicken.
Serve with green beans and crusty bread.