Creamy Chicken and Leek
- 400 grams chicken breasts or thighs cut into 3 cm cubes
- 1 or 2 leeks sliced (white only) leek
- 2 TBS of suitable low salicylate oil e.g. Canola, Sunflower or Rice bran
- 2 Cloves of garlic
- 1/3 – 1/2 cup Cream (1)
Add chicken pieces. Cook until browned, then simply stir through the cream.
Serve with rice and suitable veg.
(1) Variation: replace cream with 1 cup of home made bechamel sauce and 2 tablespoons of sour cream.