Instructions

1. Preheat the oven to 180C/350F/gas mark 4. Heat 2 tsp of oil in a large pan. Dust the chicken breasts lightly with flour and add to the pan, cooking for 2-3 minutes on each side until lightly browned. Transfer to a casserole dish.
2. Add the remaining oil to the pan and add the bacon and leeks. Cook for a few minutes until the rashers start to brown and the leeks soften. Stir in the cream and mustard. Stir until the sauce thicken slightly and pour over the chicken.
3. Bake for 30 minutes, until the chicken is cooked through. Five minutes before the end of cooking, stir in the peas. Serve with roast vegetables and baby new potatoes.