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Creamy Dijon Chicken with Garlic, Lemon, and Parsley - 4 large skinless & de-boned chicken breasts (Left whole, cubed or flattened) 2 large leeks, finely sliced 2 garlic cloves, crushed 250ml (8.45 fluid ounces) cream 2tsp Dijon mustard 1tsp wholegrain mustard juice of 1/2 lemon salt & pepper to taste starch of your choice to serve fresh Parsley to serve olive oil for frying