Ingredients

4 Chicken breasts (diced)

4 Leeks (medium), washed and trimmed

4 Smoked back bacon rashers (remove fat)

1 teaspoon Wholegrain mustard

2 Shallots

½ pint double cream

2 oz butter

2 tablespoons white wine

2 tablespoons chicken gravy

Ground black pepper

Salt

4 teaspoons chopped fresh herbs (chervil, parsley, tarragon)

Method

Season chicken and seal in a heated pan.  Cook for about 10 minutes until juices run clear.  Grill bacon and cut into strips.  In a separate pan, melt butter/low fat spread and shallots and soften.  Add leeks and cook until tender.  Add white wine and mustard and reduce liquor.  Add diced chicken, gravy and double cream and reduce to thicken.  Add bacon strips and chopped herbs.  Adjust seasoning – be careful of adding salt due to bacon’s salt content.  Spoon Chicken leek and bacon mixture onto a bed of pasta and serve.