Heat the butter and the oil in a large frying pan and fry the chicken until browned. Add the chopped leeks and cook until they are soft. Stir in the mustard and the cream and bring the mixture to the boil. Reduce the heat to a gentle simmer and fix the sauce consistency with the chicken stock. Continue cooking for a further 20 minutes or until the chicken is cooked through. Sprinkle over the lemon juice, zest and the breadcrumbs. Finish under the grill until the breadcrumbs turn golden brown and serve immediately.

Suggested accompanying wine: DELICATA Medina Chardonnay D.O.K. Malta

Serves 4

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