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Mustard and Leek Chicken

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Instructions

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Prep all your vegetables. Chop the Potatoes into chunks, halve and slice the Leek, prep the Garlic Clove (peel, chop, press) and chop the Parsley.
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Peel and chop the Potatoes into chunks. Drop into the pan of boiling water with a little salt and simmer until soft for around 15 minutes.
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Put a drizzle of oil in and add your Chicken Breast. Season with a little salt and pepper and sizzle until browned for around 10 - 15 minutes. Turn every couple of minutes.
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Now add the Leek, Garlic Clove, Chicken Stock, Creme Fraiche, Peas and the Water to the pan. Stir it all together and get it nice and hot. Simmer for around 10 minutes stirring every couple of minutes. Continue until the sauce has thickened.
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Drain the Potatoes and add the Butter and Parsley and mash together until fully combined. Season with a little salt and pepper.
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Share out the Parsley mash and add a Chicken Breast. Cover with your delicious sauce and veg. Eat and enjoy!
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