Creamy-leeky chicken breast casserole

Ingredients

• 2 pcs White leek, finely chopped
• 1 pinch Salt
• 2 pcs Chicken breast fillets
• 1/2 tsp Oilve oil
• 0.05 g Black pepper, ground
• 1 tsp Butter
• 20 g Oat flour
• 250 g Rice cooking cream, Alpro, unsweetened
• 1 tbsp Mustard
• 1 bunch Chives

Method

1. Peel and dice the leeks and cook in 8.5 dl boiling salted water for 8 minutes.
2. In the meantime, wash the chicken breasts, pat them dry and flake them slightly.
3. Fry both sides of the meat slices in the heated oil until golden, then season with salt and pepper.
4. Drain the leeks and set aside 5 dl of the cooking water.
5. Heat the butter and fry the flour until light brown.
6. Add the cooking water and cream and cook over a medium heat, stirring, until thick.
7. Finally, remove from the heat, add the leeks and mustard and season with salt and pepper.
8. Spread the cream sauce in a fireproof dish, arrange the meat slices on top and bake in oven at 175 °C for 10 minutes.
9. Serve with finely chopped chives and a sprinkle of coarsely ground pepper.