1 carrot and 1 leek per person
3 large mushrooms
3/4 pint of chicken stock and a spoon of plain flour and some oil.
Fry chicken breasts in oil to seal. Place in large oven proof dish. Chop up carrots and leeks and fry in oil for a few minutes. Add the flour and pour over the stock. Stir until it boils, add the mushrooms and simmer for a few minutes. Pour it all over the chicken. Cover with foil and cook in the oven for 45 minutes at gas mark 2. Easy as anything and really nice! Serve with mashed potato and runner beans and swede.