Creamy Chicken with Leeks and Peas

How to make it

1. To make the mash, cook the potatoes in a pot of salted water until tender. Drain well and then mash with butter and milk until smooth.
2. Heat the olive oil in a large frying pan over medium-high heat. Add the chicken and cook for 4–5 minutes, turning, until lightly golden. Transfer to a plate.
3. Reduce the heat to medium. Add the leeks and cook for 6-8 minutes until softened. Add the garlic and cook for another 30 seconds. Sprinkle over the flour and stir for 1 minute. Gradually add the chicken stock, stirring until smooth.
4. Stir in the oyster sauce and Dijon mustard, then return the chicken to the pan. Simmer gently for 5–6 minutes, or until the chicken is cooked through.
5. Stir in the cream and peas and simmer for another 2–3 minutes until the peas are hot and the sauce has thickened slightly. Scatter with parsley and serve.
6. When the chicken is almost cooked, cook the green beans in pot of simmering water until bright green and just tender.