Chicken, Leek & Potatoes with Creme Fraiche Sauce
This is a handy one-pan wonder. The chicken stays moist and succulent and the leeks give a wonderful flavour to the sauce. If you’re planning on freezing it, allow to cool completely before doing...
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 1 pinch Black Pepper
- 4 Chicken Breast
- 350 ml Chicken Stock Cube
- 150 g Creme Fraiche
- 1 Leek thinly sliced
- 300 g New Potatoes halved
- 1 tbsp Olive Oil
- 1 pinch Salt
- 75 g SuperValu Baby Spinach
- 25 g SuperValu Unsalted Irish Creamery Butter 227g
- 2 tbsp Wholegrain Mustard
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