Chicken with a Leek and Bacon Cream Sauce

MR GREEDY’S

Chicken with a Leek and Bacon Cream Sauce

4 chicken breasts

3 leeks, sliced and washed

200g smoked streaky bacon, cut into slices

300ml double cream

80g flour

80g butter

300ml whole milk

Good knob of butter for frying

300g strong mature cheddar cheese, grated

Salt and black pepper to taste

Fry the bacon in the butter until just done, remove from pan and set to one side. Add the leeks to the bacon juices, add more butter if required. Cook until soft. Put with the bacon; tip over any juice from the pan. Make the white sauce: Melt 80g of butter in a saucepan, stir in the flour, with a whisk add the milk. Still on the heat, keep whisking until all the lumps have gone and thickened up. Season with salt and pepper. Add the cream and more milk if too thick. If too runny, mix a little flour and milk in a cup and add to the sauce until it has thickened. Add the cooked leeks and bacon; stir in. Add the cheese and stir until melted. Tip half the sauce into an oven proof dish. Place the chicken on top of the sauce. Tip the rest of the sauce over the chicken. Cover with foil, cook for about 30 – 35 mins until chicken is cooked. Serve with baby buttered new potatoes and a green veg or with cooked long grain rice.

 

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