serves 6
ingredients
25g/1oz butter
4 skinless chicken breast fillets
2 leeks, chopped
275g/10oz canned condensed
vegetable soup
225ml/8fl oz white wine
1 tablespoon cornflour
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• In a frying pan, brown the chicken
in the butter over a medium-high
heat. Add the leeks and cook until
soft. Add the soup and wine, and
sprinkle the cornflour over the top.
• Mix together, then simmer for
about 20 minutes until the mixture
really starts to thicken.
• Pour the mixture into a large
casserole dish. Bake in the oven
for about 30 minutes. Serve hot.
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