Ingredients

• You will need Serves 4

• 600g x Chicken breast - sliced across then lightly flattened for even cooking

• 2 x Medium Leeks, washed and sliced. Shallots would also work nicely.

• 4 x Tablespoons butter - divided

• Plain flour

• 4 x Tablespoons freshly grated parmesan cheese

• 1 x Cup best chicken stock - really important - home made style. Avoid over salted cardboard stocks

• 1 x Cup heavy cream

• 1 x Tablespoon capers - chopped and rinsed to remove excess salt

• 1 x Cup flat leaf parsley - finely chopped, ready for sauce

• 3 x Tablespoons lemon juice

• Salt to your taste or special diet

Preparation

Method

Pat the chicken dry then lightly cover the chicken with olive oil and in a small bowl mix the Chermoula Spice Seasoning with flour. Then using your hands, rub well into the chicken so it clings to the chicken when browning. Refrigerate for at least 30 minutes then return to room temperature.

Then in a medium hot pan add 2 x tablespoons of the butter and a little olive oil and brown the seasoned chicken on all sides and set aside.

Next, in the pan, add the leeks and onions using the remaining butter and a little more olive oil and fry down until nicely caramelised and soft.

Now add the chicken stock to deglaze the pan, stir well then add the heavy cream, lemon, capers and parsley and stir again.

Return the chicken to the pan, cover with the sauce and cook over a medium heat, stirring a couple of times, until the chicken is firm but not over cooked - about 15 minutes. Serve with your choice of rice or pasta.

Comments: Mushrooms would work well with this recipe. Add after the onions and leeks have caramelised