Recipe by Vicki Ravlich-Horan, Images by Ashlee DeCaires
The classic flavour combo comes together in this quick midweek meal idea.
It also makes a great pie filling. Simply slice the chicken into smaller pieces before cooking and mix 1 tbsp of corn flour with the chicken stock before adding it in.
extra virgin olive oil or avocado oil
750g boneless, skinless chicken breasts
¼ cup flour
½ tsp salt
½ tsp white pepper
dash of white wine (optional)
150g bacon, chopped
1 leek, washed and sliced
1 garlic clove, finely chopped
1 cup chicken stock
½ cup Tatua cooking cream
Slice the chicken breasts in halve horizontally. Mix the flour, salt and white pepper together on a plate and dredge the chicken with this.
Heat a little oil in a large pan and brown the chicken on both sides. You may have to do this in two batches.
Remove the chicken and deglaze the pan with a slosh of wine (if using).
Add the bacon in and sauté for 1–2 minutes, then add the leeks and garlic. Cook until the leeks are soft. Add in the stock along with the cream. Simmer for 5 minutes then add the chicken back in.
Continue to simmer until the chicken is cooked.
I love having a pouch of Tatua cooking cream in my fridge. It’s thicker than regular cream, lower in fat and it holds up to heat, so it’s perfect for adding to sauces. – Vic
Find more great recipes using Tatua Cooking Cream here
