Heat 2tbsn oil in a large frying pan and fry the chicken until cooked through and browned. Remove from the pan and set aside.

Fry the leeks and garlic until fragrant and softened (about 5 minutes).

Add the cream, mustards and lemon juice and allow to simmer and reduce for 3 minutes.

Add lemon juice and place the chicken back into the sauce.

Season to taste sprinkling of chopped parsley if you'd like.