Creamy Chicken And Leek Stew - cooking recipe

Ingredients

250 g long-grain rice
20 g butter
1 tbsp oil
2 None leeks, sliced
150 ml dry white wine
600 g chicken breast fillets, cut into strips
150 g button mushrooms, halved
400 ml whipping cream
30 g fresh flat-leaf parsley, chopped
1 None lemon, grated zest, 1/2 juiced, 1/2 cut into wedges
None None Pinch of sugar

Preparation

Cook the rice in boiling salted water according to the package instructions.
Heat the butter and oil in a frying pan and saute the leeks for 2 mins. Add the wine and 1/2 cup water. Season, cover and simmer for 5 mins. Add the chicken, mushrooms, cream and 3/4 of the parsley, cover and simmer for 10 mins. Add the lemon zest and juice and season with salt, black pepper and a pinch of sugar.
Drain the rice and spoon into serving bowls. Top with the creamy chicken then garnish with the lemon wedges and remaining parsley.