A saucy chicken dish

The Ball House, Boston, Adfeature pics.
The Ball House, Boston, Adfeature pics.

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.