Ingredients

• 4 chicken breasts (1 per person)
• knobs of butter
• 12 pancetta slices
• 1 small diced onion
• 1 garlic clove crushed
• 4 leeks washed and diced
• fresh thyme leaves
• 4 tbsp whitewine
• 142ml double cream
• 1 tbsp chopped fresh parsley

Instructions

1. Oven to 220C/fan200/G7.
2. Leeks: saute the onion and garlic for 2-3 minutes. Stir in the leeks and add the thyme, followed by the wine and te cream. Simmer for 10-12 minutes.
3. Chicken: fry the chicken in butter for 3-4 minutes each side. Transfer to a baking tray and top each one with slices of pancetta. Bake in the oven until cooked, around 15-20 minutes.
4. Season the leeks and stir in the parsley. Divide between plates and top with the chicken.