Coat diced chicken breast in flour (I place the chicken and flour in a plastic bag and shake it, it's quick and simple). Cut leek into 1.5cm pieces and cut corn if using off the cob as I do. Cook rice, if using.
Place oil and chicken in pan over medium to high heat and fry until lightly browned. Add leek and cook for further 2 mins.
Add chicken stock and bring to the boil. Reduce heat, add corn and simmer uncovered for 15-20 mins.
Add cream and simmer uncovered for further 5 mins or until thickens up. Can be served with rice or by itself. Garnish with parsley if desired.
Use for leftovers
Beautiful when used for filling in pies/pastry etc.