INGREDIENTS
30ml olive oil.
40g butter.
2 large leeks, rinsed and thinly sliced.
250ml dry white wine.
125ml water.
salt and freshly ground black pepper.
4 deboned chicken breasts, sliced into strips.
60ml parsley, roughly chopped.
125g oyster mushrooms, roughly chopped.
285ml cream.
juice of 1 lemon.
STEPS
In a large pan on the stove heat the oil and butter.
Add the leeks and fry for a few minutes.
Add the white wine and water.
Season to taste with salt and freshly ground black pepper.
Simmer for 5 minutes.
Add the chicken, half of the parsley, mushrooms and cream.
Bring the mixture to the boil.
Reduce the heat and simmer for 10 minutes or until the chicken is just done.
Season with a little of the fresh lemon juice and salt and pepper.
Garnish with the remaining parsley.
Serve with basmati rice and a salad.
