Chicken, leek, Port Salut and mushroom fricassée, with wholemeal croutons

Ingredients

4 x skinned and boneless chicken breasts (cut into thin strips)

2 leeks, trimmed, washed and cut into thin slices

2 x spring onions (trimmed and chopped into thin roundels)

1 clove of garlic (peeled and crushed)

100g chestnut or button mushrooms (sliced)

100g Port Salut (thinly sliced)

50g Port Salut (cut into cubes)

50g breadcrumbs

75ml double cream

25g butter

1 bunch of chives (chopped)

4 slices of wholemeal bread (cut into fingers)

25ml olive oil

1/2 tsp dried herbs

1/2 glass white wine

1 tsp paprika

Method:

Heat a griddle pan, brush the chicken strips with a little olive oil and season with salt, pepper and paprika

Char-grill the chicken until well coloured and cooked through, remove from the pan and keep warm

In a large saucepan, melt the butter over a low heat and then add the leeks and spring onions and sweat until tender

Add the garlic and mushrooms and continue to cook until the mushrooms are tender and soft

Add the white wine and cream, and bring to the boil

Add 100g of Port Salut (thinly sliced) and simmer until the cheese is melted and the sauce is thick, and then sprinkle in the chives

Add the strips of chicken and stir until coated with sauce

Place in an oven proof serving dish and set to one side

In a bowl combine the remaining 50g of Port Salut (cut into small cubes) with the breadcrumbs and scatter over the top of the dish

Bake in a pre heated oven (160⁰C) until the crumbs are crisp and golden and the cheese has melted (approx. 15 minutes)

For the wholemeal croutons:

Place the bread fingers on a baking tray. Brush with olive oil and dried herbs and season with cracked pepper

Bake in a hot oven until crisp and golden brown, serve on a side plate alongside the fricassée

Chicken, leek, Port Salut and mushroom fricassée, with wholemeal croutons

Serves 4

Ingredients:

4 x skinned and boneless chicken breasts (cut into thin strips)
2 leeks, trimmed, washed and cut into thin slices
2 x spring onions (trimmed and chopped into thin roundels)
1 clove of garlic (peeled and crushed)
100g chestnut or button mushrooms (sliced)
100g Port Salut (thinly sliced)
50g Port Salut (cut into cubes)
50g breadcrumbs
75ml double cream
25g butter
1 bunch of chives (chopped)
4 slices of wholemeal bread (cut into fingers)
25ml olive oil
1/2 tsp dried herbs
1/2 glass white wine
1 tsp paprika

Method:

Heat a griddle pan, brush the chicken strips with a little olive oil and season with salt, pepper and paprika
Char-grill the chicken until well coloured and cooked through, remove from the pan and keep warm
In a large saucepan, melt the butter over a low heat and then add the leeks and spring onions and sweat until tender
Add the garlic and mushrooms and continue to cook until the mushrooms are tender and soft
Add the white wine and cream, and bring to the boil
Add 100g of Port Salut (thinly sliced) and simmer until the cheese is melted and the sauce is thick, and then sprinkle in the chives
Add the strips of chicken and stir until coated with sauce
Place in an oven proof serving dish and set to one side
In a bowl combine the remaining 50g of Port Salut (cut into small cubes) with the breadcrumbs and scatter over the top of the dish
Bake in a pre heated oven (160⁰C) until the crumbs are crisp and golden and the cheese has melted (approx. 15 minutes)

For the wholemeal croutons:
Place the bread fingers on a baking tray.
Brush with olive oil and dried herbs and season with cracked pepper
Bake in a hot oven until crisp and golden brown, serve on a side plate alongside the fricassée

Chicken, leek, Port Salut and mushroom fricassée, with wholemeal croutons

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