Prep Time:10 mins
Understanding food allergies and intolerances
Grilled chicken with creamy leeks, mushrooms and peas
Cooking Time:25 mins
Serves:1 Adult
This dinner is a comforting classic. Served with potatoes this makes a great family meal.
Ingredients
- 250g / 8½oz. of baby new potatoes
- 1 medium chicken breast (130g / 4½oz.)
- 1 teaspoon of olive oil
- 1 small leek, washed, trimmed and finely sliced
- 2 tablespoons of water
- 1 teaspoon of dried thyme
- Dash of white wine
- 5 medium mushrooms, thinly sliced
- 2 tablespoons of frozen peas
- 1 tablespoon of low-fat crème fraiche
- 1 tablespoon of fresh parsley, chopped
- Black pepper, to taste
Method
- Boil the potatoes in a saucepan for 20 minutes until cooked through.
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Heat the grill and when ready cook the chicken on both sides until tender and cooked through. This will take between 8-10 minutes depending on the thickness of the chicken breast.
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As the chicken is cooking, heat a non-stick saucepan over a medium heat and add the oil.
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When the pan is hot add the leek along with 2 tablespoons of water and the thyme.
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Turn the heat down to low, cover with a lid and allow the leek to gently steam for about 5 minutes, or until soft.
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Next add the wine, sliced mushrooms, peas and crème fraiche.
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Cook gently for a further 5 minutes until the mushrooms are soft and season with a pinch of black pepper.
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Serve the chicken and baby potatoes with the sauce and garnish with the freshly chopped parsley.
What you will need
- Chopping board
- Chopping knife
- Cutlery
- Kitchen scales
- Saucepan
Serving suggestions
Serve with a side salad for some extra vegetables
"Remember to never wash raw chicken but to wash your hands with warm soapy water after handling it"
