Preparation

• 1
  1. Preheat the oven to 180 degrees, 160 degrees fan oven.
• 2
  2. Peel and finely chop the shallots. Remove the outer layer of the leeks, wash thoroughly and slice. Wipe and slice the mushrooms.
• 3
  3. Cut the chicken breasts into thick strips, about 5 pieces per chicken breast. Sift 4 tablespoons of the flour into a shallow dish and season well with salt and black pepper.
• 4
  4. Heat 2 tablespoons of olive oil in a large frying pan. Coat half of the chicken pieces by dipping them in the seasoned flour and fry for a few minutes on each side to brown them. Lift out onto a warm plate and repeat with the rest of the chicken, topping up the oil if necessary.
• 5
  5. In a clean pan, heat the sunflower oil gently and sauté the onion for 5 minutes until softened. Add the leek and cru shed garlic and cook for a further 5 minutes, stirring occasionally, then add the mushrooms and cook for another 3 - 4 minutes.
• 6
  6. To make the creamy sauce, cut the butter into small pieces and melt in a non-stick pan. Gradually stir in the remaining flour to make a thick paste and cook gently for a minute or two, then add the hot chicken stock a little at a time, stirring well to blend it in. Stir in a tablespoon of lemon juice, season with salt and pepper to taste, then finally stir in the cream.
• 7
  7. To assemble the dish, lay the chicken strips in the bottom of an ovenproof dish and cover with the cooked vegetables, lifted out of the pan with a slotted spoon. Pour the sauce evenly over the top, cover with foil and bake for 40-45 minutes in the preheated oven.
• 8
  8. Serve garnished with finely chopped parsley. I like it best served with plain boiled rice, or perhaps fresh green vegetables and baby new potatoes.