4 chicken breasts, diced
2 leeks, washed and sliced
150ml double cream
150ml full fat milk
125g Cheddar cheese, grated
Heat the oil in a large, non-stick frying pan and fry the chicken for 5 mins. Add the leeks and fry for 10 mins, covered.
Meanwhile, melt the butter in a small saucepan (low heat) and stir in the cream. Cook for about 1 min. Off the heat, gradually whisk in the milk then bring to the boil, keep stirring. Season and add half the cheese and stir until melted.
Place the chicken in a heatproof serving dish and pour over the cheese sauce. Sprinkle over the remaining cheese and place under a preheated grill for 2-3 mins until golden and bubbling. Serve with a green salad.