Ingredients
Serves: 4
- 1 kg diced chicken breast
- 1 leek
- 2 corn cobs (or 1 cup of frozen corn)
- 500ml Campbells chicken real stock
- 100g plain flour
- 250ml pure cream
- 2 tablespoons olive oil
- 2 cups rice (optional)
- 1/4 cup fresh cut parsley (garnish optional)
Directions
Preparation:10min ›
Cook:40min ›
Ready in:50min
- 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.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (3)
Delicious for the whole family and very filling, great winter meal - 14 Dec 2013
absolutely delicious - 13 Feb 2010
So easy, with just a few Ingredients. Did worry about lack of salt but the stock cube compensated well. I did add pepper though. Very tasty....will definitely do it again, with maybe a pastry topping. - 13 Jan 2014 (Review from Allrecipes UK & Ireland)