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Heat the oil in a large non-stick frying pan. Gently fry the leek for 5 minutes and the chicken and garllic and fry for another 5 mins until chicken until browned. Pour over the stock and add citric acid. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Stir in the sour cream Inspired by recipe found at BBC good foods - source of picture.Creamy Chicken and Asparagus
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Creamy Chicken and Asparagus

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