15g fresh parsley - but dried will do
1 tablespoon olive oil
2 chicken breasts
1 leek - trimmed and cut into 1/2 slices (I tend to use 2 for 2 of us)
1teaspoon cornflour
2 tablespoons white wine
2 tablespoons creme fraiche
5 tablespoons cold water
Pre-heat oven to 220C
Mix crushed garlic, parsley and 2 teaspoons of the oil in a bowl. Slash chicken breasts and rub in mixture. Spread leek(s) in a pyrex type dish, put the chicken on top nd sprinkle the remaining oil over everything. Bake for 15 minutes.
In another bowl, mix cornflour with wine until smooth, add creme fraiche and some of the water. We like it not too thin, so adapt.
After 15 minutes, remove chicken from oven and pour over mixture. Return to oven and cook for 0 - 15 minutes.
Serve with tagliatelli and steamed veg.
gert lush
