Potato Leek and Chicken Dish
Category: | Lunch Dinner |
Ingredients
225g / 8oz waxy potatoes, cubed
30g / 1oz butter
1 Skinless Chicken breast fillet, about 175g / 6oz, cubed
1 Leek, sliced
150g / 5½oz chestnut mushrooms, sliced
2½ tablespoons plain flour
300ml / 10 fluid oz low fat milk
1 tablespoon Dijon Mustard
2 tablespoons chopped fresh sage
Pepper to season
Potato Leek and Chicken Dish Directions
- 1. Cook the potatoes in a saucepan of boiling water for 5 minutes, drain and set aside.
2. Melt the butter in a frying pan and cook the chicken for 5 minutes or until browned all over.
3. Add the sliced leek and mushrooms and cook for 3 minutes, stirring the mixture.
4. Stir in the plain flour and cook for 1 minute, stirring constantly. Gradually stir in the milk and
bring to the boil.
5. Add the Dijon mustard, sage and potatoes, season to taste with pepper and simmer for 10
minutes.
6. Serve with cooked brown rice or mashed potatoes.
Notes
Serves 4
Nutrition facts
Per Serving
Kcal: | 108 kcal |
Kjoule: | 455 Kjoule |
Fibers (g): | 1g |
Sodium (mg): | 0.2mg |
Carbs: | 17.1g |
Sugar (g): | 1.1g |
Fat: | 2.1g |
Saturated fat (g): | 1.1g |
Proteins: | 4.8g |