Creamy Bacon & Leek Chicken

Extra virgin olive oil or avocado oil

750g boneless, skinless chicken breasts

¼ cup flour

½ tsp salt

½ tsp white pepper

dash of white wine (optional)

150g bacon, chopped

1 leek, washed and sliced

1 garlic clove, finely chopped

1 cup chicken stock

½ cup Tatua Cooking Cream

1. Slice the chicken breasts in half horizontally. 
2. Mix the flour, salt and white pepper together on a plate and dredge the chicken with this.
3. Heat a little oil in a large pan and brown the chicken on both sides. You may have to do this in two batches.
4. Remove the chicken and deglaze the pan with a slosh of wine (if using). 
5. Add the bacon, and sauté for 1–2 minutes, then add the leeks and garlic. Cook until the leeks are soft. 
6. Add the stock along with the Tatua Cooking Cream. Simmer for 5 minutes then add the chicken back in.
7. Continue to simmer until the chicken is cooked. 

Recipe and image by Nourish Magazine