Chicken Boscaiola

Jade

3 bacon rashers, chopped
500 g chicken breasts, chopped
2 leeks, sliced
1 t garlic
1 T flour
1 C water
1 chicken stock cube
¼ t wholegrain mustard
½ C sour light cream
200 g mushrooms, chopped
¼ C fresh basil leaves, chopped

Cook bacon and mushrooms and drain. Cook chicken in pan, remove. Cook leeks, garlic 1 min. Stir in flour, remove from heat and stir in combined water, stock cube, mustard. Return to heat and cook until boils and thickens. Return chicken to pan, stir in sour cream, mushrooms, basil and bacon. Cook gently until heated through.