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Katherine's
Chicken with Leeks and Pancetta
Ingredients Olive Oil300g Pancetta 8 Boneless & Skinless Chicken Breasts Plain Flour 2 Leeks, finely sliced Garlic 300g baby Button Mushrooms 250 ml White Wine 500ml Chicken Stock 250ml Double Cream Method Heat oil in pan - use a big pot!Add pancetta and fry for 5 minutes Add leek and garlic and cook for 2 minutes Toss chicken in flour and fry for 2-3 minutes until golden brown - so that there is enough room to brown, use a frying pan and transfer to pot when browned. Add mushrooms, white wine, chicken stock and double cream. Bring to boil, cover and cook for 30 mins. Serve with rice. |
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