Prep Time:10 mins
Method
- Boil the potatoes in a saucepan for 20 minutes until cooked through.
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Heat the grill and when ready cook the chicken on both sides until tender and cooked through. This will take between 8-10 minutes depending on the thickness of the chicken breast.
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As the chicken is cooking, heat a non-stick saucepan over a medium heat and add the oil.
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When the pan is hot add the leek along with 2 tablespoons of water and the thyme.
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Turn the heat down to low, cover with a lid and allow the leek to gently steam for about 5 minutes, or until soft.
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Next add the wine, sliced mushrooms, peas and crème fraiche.
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Cook gently for a further 5 minutes until the mushrooms are soft and season with a pinch of black pepper.
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Serve the chicken and baby potatoes with the sauce and garnish with the freshly chopped parsley.
