Cooking Instructions
- 1
Heat 2tbsn oil in a large frying pan and fry the chicken until cooked through and browned. Remove from the pan and set aside.
- 2
Fry the leeks and garlic until fragrant and softened (about 5 minutes).
- 3
Add the cream, mustards and lemon juice and allow to simmer and reduce for 3 minutes.
- 4
Add lemon juice and place the chicken back into the sauce.
- 5
Season to taste sprinkling of chopped parsley if you'd like.
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