Ingredients Jump to Instructions ↓

  1. 2 chicken breasts, diced into 1 cm 1 leek, cleaned and finely

  2. 600 mL thickened

  3. 150 g button mushrooms, sliced or 100 g sugar snap peas, de-

  4. 1 teaspoon vegetable stock teaspoon teaspoon dried tarragon

  5. 50 g 1 tablespoon extra virgin olive

  6. 1 teaspoon truffle flavoured oil

  7. 3-4 cups cooked long grain or Jasmine

Instructions Jump to Ingredients ↑

  1. Heat a heavy based fry pan over medium heat and melt the butter.

  2. Sauté the sliced leek until soft. Reserve in a dish.

  3. Add the olive oil and truffle oil, if using. Add the chicken and cook until slightly golden.

  4. Add the cream and Vegemite.

  5. Add mushrooms, stock powder, sugar snap peas and tarragon leaves.

  6. Add reserved leeks and juices and heat to a slow simmer.

  7. Cook for 20 minutes until sauce is slightly thickened.

  8. Serve over rice.


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