Summary

Ingredients

• 200 g carrot (s)
• 250 g leeks
• 1 onion (s)
• 300 g chicken breast fillet (s)
• 1 tablespoon oil
• salt and pepper
• liter ⅛ vegetable stock
• 100 g cream
• 2 tablespoon mustard, grainier
• possibly sauce thickener, lighter

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Instructions

1. Halve the carrots lengthways and cut into pieces. Cut the leek into rings, dice the onion. Wash the chicken breast, pat dry and cut into bite-sized pieces.
2. Heat the oil in a pan and fry the chicken cubes all around. Add the carrots, leek and onion and sauté. Season with salt and pepper. Deglaze with broth and cook for 8 minutes over low heat. Add the cream and mustard and bring to the boil briefly, season again with salt and pepper.
3. With rice.