Ingredients

• 1 tbsp oil
• knob butter
• 2 leeks, sliced
• 150g/5oz button mushrooms
• 1 tsp grainy mustard
• ¾ quantity chicken in white wine sauce
• 2 tbsp low-fat crème fraîche

Method

1. Heat oil and butter and fry leeks and mushrooms for 2–3 mins.
2. Add mustard and chicken mixture, and cook for 10 mins or till piping hot. Stir through crème fraîche. Serve with rice.

Notes