Ingredients

• 4 skinless chicken breasts (without wing bone)
• 4 tsp cream
• 190ml/¼ pint crème fraîche
• 190ml/¼ pint strong chicken stock
• 9oz/250g shallots
• quartered and then pan-fried in a little butter
• 2 leeks
• chopped
• washed and then pan-fried in a little butter
• salt and pepper
• 1 packet of ready-made puff pastry (pre-rolled if possible)

Directions

• Heat an oiled char-griller or heat a little oil in a pan. Seal the chicken on both sides.
• Heat the cream
• crème fraîche and stock together.
• Cut the chicken into fork-sized pieces and place in the hot sauce. After 5 minutes
• add the shallots and leeks and heat for a further 5 minutes. Season.
• Meanwhile
• make 4-6 small circles using the pre-rolled puff pastry. Place on a baking sheet and bake until risen.
• Serve the chicken and leeks with a circle of pastry on top.