Sometimes I cook without a recipe in mind and earlier this week, after a supermarket dash for some of my favourite ingredients, I created a yummy, delicious dish as I went along.
- 2 chicken breasts
- 2 leeks
- Handful of button mushrooms
- 1 courgette in ribbons
- Soft cheese
- Coconut milk
- Salt and pepper to season
I gently fried the chicken in rapeseed oil. Chop your veggies and set to one side till the chicken starts to brown. Once it’s simmering, turn down the heat and add the leeks and courgette to the pan.
Throw in the mushrooms and add a small cup of coconut oil. Just enough to make a sauce, that can reduce down with the heat.
Once the milk has evaporated, add the cream cheese. I chose to serve mine with new potatoes as they tasted amazing with the cheesy, leek sauce.