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  • 1 tbsp olive oil
  • 4 chicken breasts
  • Salt and pepper to taste
  • Juice from half a lemon
  • 2 Leeks, quartered lengthwise and roughly chopped
  • 1 clove garlic, finely chopped
  • 2 tbsp flour
  • 2 cups chicken broth
  • ½ cup milk
  • 1 tsp dijon mustard
  • 3 tbsp sour cream
  • handful fresh tarragon leaves (optional)


  1. Pound the chicken to flatten the meat to around half a cm in thickness. Drizzle oil over one side of the chicken and then season with salt, pepper and lemon juice. Flip chicken  over and repeat.
  2. Heat a large frying pan over medium-high and add the chicken breasts. Cook on each side for 2-3 minutes, until golden brown. Remove from the pan and set aside.
  3. Using the same pan, add a little more oil and gently fry the chopped leeks. Make sure to move the leeks around in order for them not to burn.  While the leeks are cooking add the garlic and stir in well.
  4. Once the leeks have softened, stir in 2 tbsp flour and then gradually add the stock and milk.
  5. When the broth starts to simmer, return the chicken to the pan and cook with the lid on for 20 minutes.
  6. After 20 minutes remove the lid and stir in mustard and sour cream.
  7. Finish by stirring in some fresh tarragon leaves (optional) before serving with your choice of veg or potatoes.