Potato, Leek and Chicken Dish

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
minutes.
6. Serve with cooked brown rice or mashed potatoes.