Chicken and Leek Stroganoff

Cooking Time: 20 minutes

Serves 2

Ingredients

• Salt and pepper
• 150g long-grain or basmati rice
• 1 large leek
• A big handful of chestnut or oyster mushrooms
• 2 chicken breasts
• Olive oil
• A knob of butter
• A glass of white wine
• A bunch of fresh parsley
• 285ml single cream
• 1 lemon

Method

Pour boiling water from the kettle into a large pan, place on a high heat and add a pinch of salt
Add your rice, bring back to the boil, then turn the heat down slightly
Cook for the length of the time given in the packet instructions
Cut both ends off the leek, quarter lengthways, slice across thinly, then wash well under running water
Slice the mushrooms
Slice the chicken breasts into little finger-size pieces
Put a large frying pan on a high heat and add a good lug of olive oil and a knob of butter
Add the leek to the pan with the white wine, a small glass of water and a good pinch of salt and pepper
Let it bubble away for 5 minutes, covered loosely with a piece of foil
Meanwhile finely chop the parsley, stalks and all
Remove the foil and add the chicken strips, most of the parsley, the cream and the mushrooms
Stir, bring back to the boil, then turn the heat down to medium and simmer for 10 minutes
Drain your rice
Just before serving, cut your lemon in half and squeeze the juice of one half into the stroganoff
Season to taste
Spoon some rice on to each plate and top with the stroganoff
Scatter with the rest of the chopped parsley
Serve with the other lemon half, cut into wedges