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Potato Leek and Chicken Dish

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Category: Lunch Dinner


225g / 8oz waxy potatoes, cubed
30g / 1oz butter
1 Skinless Chicken breast fillet, about 175g / 6oz, cubed
1 Leek, sliced
150g / 5½oz chestnut mushrooms, sliced
2½ tablespoons plain flour
300ml / 10 fluid oz low fat milk
1 tablespoon Dijon Mustard
2 tablespoons chopped fresh sage
Pepper to season

Potato Leek and Chicken Dish Directions

  1. 1. Cook the potatoes in a saucepan of boiling water for 5 minutes, drain and set aside.
    2. Melt the butter in a frying pan and cook the chicken for 5 minutes or until browned all over.
    3. Add the sliced leek and mushrooms and cook for 3 minutes, stirring the mixture.
    4. Stir in the plain flour and cook for 1 minute, stirring constantly. Gradually stir in the milk and
    bring to the boil.
    5. Add the Dijon mustard, sage and potatoes, season to taste with pepper and simmer for 10
    6. Serve with cooked brown rice or mashed potatoes.


Serves 4

Nutrition facts

Per Serving

Kcal: 108 kcal
Kjoule: 455 Kjoule
Fibers (g): 1g
Sodium (mg): 0.2mg
Carbs: 17.1g
Sugar (g): 1.1g
Fat: 2.1g
Saturated fat (g): 1.1g
Proteins: 4.8g

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