Ingredients
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4 slices bacon, chopped into pieces
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4 boneless skinless chicken breasts, chopped into 1 inch strips
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1 pinch salt
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1/4 teaspoon fresh ground black pepper
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2 garlic cloves, minced
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2 leeks, sliced into 1/4 inch thick discs
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1/4 cup white wine
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1 tablespoon mustard (Dijon preferred)
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1/4 teaspoon dried marjoram
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1/4 teaspoon dried basil
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1/2 cup cream
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1 teaspoon cornstarch
Instructions
- Heat medium saucepan over medium heat.
- Add bacon and cook till some of the fat has melted.
- Add chicken, salt, pepper, and garlic. Saute till chicken is cooked, and begins to brown.
- Add leeks, mustard, herbs, and white wine, stir well.
- Cover saucepan and continue to saute till leeks begin to soften.
- Turn heat to med/low and leave to simmer for about 20 minutes, stirring occasionally.
- A few minutes before serving add cream and heat through.
- Thicken with cornstarch if desired.
- Serve over rice or noodles with a green salad on the side.