Creamy Chicken, Gammon and Leek Pan-Fry

cook 10 mins
  • 1 tablespoon olive oil
  • 15 g (1/2 oz) butter
  • 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.
Like This? Try These
More on Food