Recipe from Joe Moore head chef at Ball House
Pan Fried Chicken with Leek, Bacon and Stilton Sauce
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 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.