250 g (8 oz) skinless chicken breast fillets, cut into chunks
125 g (4 oz) gammon steak, cubed
1 leek, trimmed, cleaned and thinly sliced
200 ml (7 fl oz) crème fraîche
1 tablespoon wholegrain mustard
1 teaspoon Dijon mustard
ready-cooked rice, mashed potatoes or warm crusty bread, to serve
Heat the oil and butter in a frying pan, add the chicken and gammon and cook over a high heat for 5 minutes. Add the leek and cook for a further 3 minutes, stirring almost continuously, until the leek is slightly golden and softened and the chicken is cooked through.
Mix together the crème fraîche and mustards in a bowl, then stir into the chicken and gammon and heat through for 1 minute until piping hot. Serve with rice, mashed potatoes or warm crusty bread.