Creamy Chicken & Leek with Roasties & Lemony Broccoli

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of salted water to the boil.
2. Dice potatoes. Spread in a single layer on 1-2 lined oven trays and toss with oil. Season with salt and pepper and roast for 25-30 minutes, until golden and tender. Swap trays halfway through cook time to ensure even cooking.
3. Thinly slice leek and zest and juice lemon. Set lemon juice aside. Pat chicken dry and cut into 4-5 pieces. Toss chicken in a medium bowl with lemon pepper seasoning, flour and lemon zest.
4. Heat oil in a large frypan on medium-high heat. Shake off excess flour (reserving leftover flour) and cook chicken for 3-5 minutes each side, until nearly cooked through. Set aside, covered to keep warm.
5. Return pan to medium heat and cook butter and leek for about 6 minutes, until softened. Add reserved flour and cook for about 30 seconds. Add stock, mustard and salt, bring to a simmer and cook for 2 minutes. Add cream and cook a further 2 minutes, until thickened slightly. Season to taste with salt and pepper.
6. Add cooked chicken to pan with leek on medium heat. Turn chicken a few times to coat in sauce and cook a further 1–2 minutes, until chicken is warmed through.
7. Cut broccoli into small florets and peel carrot into ribbons. Cook in pot of boiling water for about 3 minutes, until bright green and tender. Drain and toss with lemon juice.
8. Creamy leek chicken with broccoli & roasties.