A saucy chicken dish

The Ball House, Boston, Adfeature pics.

The Ball House, Boston, Adfeature pics.

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Recipe from Joe Moore head chef at Ball House

Pan Fried Chicken with Leek, Bacon and Stilton Sauce

INGREDIENTS:

l 4 chicken breasts

l 4 bacon rashers - chopped

l half onion - finely chopped

l 1 garlic clove - crushed

l 1 leek - halved and finely chopped

l stilton – grated to taste

l 1 tbsp plain flour

l 1 pint of milk

l 1/2 pint cream

l seasoning

METHOD:

l Heat a large frying pan, brush the chicken with a little oil, season and fry on both sides until brown, place in the oven and cook for 20 mins on 200C.

l In a saucepan gently fry off the onions, garlic and bacon, add the leeks and cook for a further five minutes on a low heat without browning.

l Add the flour and cook out for a minute, gradually add the milk in two stages, bringing to the boil each time.

l Finish with the cream seasoning and add some grated stilton to taste.

l Serve the chicken with the sauce over the top.