Summary

Ingredients

• 300 g chicken, shredded
• 1 leek
• 1 teaspoon parsley, chopped
• 300 ml water
• 1 cup crème fraîche
• 3 teaspoons vegetable stock
• Sauce thickener, light
• salt and pepper

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Instructions

1. Fry the chicken strips in a pan over medium-high heat for 5-7 minutes until the internal temperature reaches 74°C / 165°F. Cut the leek into rings, add to the pan, and fry for 2 minutes more. Add the water to deglaze the pan.
2. Add the crème fraîche and reduce heat to medium. Simmer for 15 minutes, stirring every 2-3 minutes. Season with the vegetable stock, salt, and pepper. If needed, stir in the sauce thickener to reach desired consistency. Stir in the parsley.
3. Serve hot.