Thursday, June 12, 2008

Chicken And Leek Casserole

Chicken And Leek Casserole
serves 6

25g/1oz butter
4 skinless chicken breast fillets
2 leeks, chopped
275g/10oz canned condensed
vegetable soup
225ml/8fl oz white wine
1 tablespoon cornflour

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• In a frying pan, brown the chicken in the butter over a medium-high heat. Add the leeks and cook until soft. Add the soup and wine, and sprinkle the cornflour over the top.
• Mix together, then simmer for about 20 minutes until the mixture really starts to thicken.
• Pour the mixture into a large casserole dish. Bake in the oven for about 30 minutes. Serve hot.

No comments: