Grilled chicken with creamy leeks, mushrooms and peas
A delicious, comforting meal
This dinner is a comforting classic. Served with potatoes this makes a great family meal.
Ingredients - Serves 1 Adult
- 250g / 8½oz. of baby new potatoes
- 1 medium chicken breast (130g / 4½oz.)
- 1 teaspoon of olive oil
- 1 small leek, washed, trimmed and finely sliced
- 2 tablespoons of water
- 1 teaspoon of dried thyme
- Dash of white wine
- 5 medium mushrooms, thinly sliced
- 2 tablespoons of frozen peas
- 1 tablespoon of low-fat crème fraiche
- 1 tablespoon of fresh parsley, chopped
- Black pepper, to taste
Method
- Boil the potatoes in a saucepan for 20 minutes until cooked through.
- Heat the grill and when ready cook the chicken on both sides until tender and cooked through. This will take between 8-10 minutes depending on the thickness of the chicken breast.
- As the chicken is cooking, heat a non-stick saucepan over a medium heat and add the oil.
- When the pan is hot add the leek along with 2 tablespoons of water and the thyme.
- Turn the heat down to low, cover with a lid and allow the leek to gently steam for about 5 minutes, or until soft.
- Next add the wine, sliced mushrooms, peas and crème fraiche.
- Cook gently for a further 5 minutes until the mushrooms are soft and season with a pinch of black pepper.
- Serve the chicken and baby potatoes with the sauce and garnish with the freshly chopped parsley.
Serving Suggestions
Serve with a side salad for some extra vegetables.
Try replacing the baby potatoes with pasta.
Disclaimer
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of an adult's reference intake
| Nutrition Information |
| Typical Values | Per 100g | Per Portion (660g) |
| Energy | 320Kj | 2109Kj |
| 76Kcal | 501Kcal |
| Fat | 2g | 13.3g |
| (of which saturates) | 0.9g | 5.9g |
| Carbohydrate | 7g | 46.5g |
| (of which sugars) | 1.2g | 7.9g |
| Fibre | 1.6g | 10.5g |
| Protein | 6.6g | 43.7g |
| Salt | 0g | 0.3g |
Recipe rating
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