Chicken and Leek Stroganoff

This is a very quick variation on Jamie Oliver's recipe. The variations were simply made based on taste and/or what I had in the kitchen.

You need:
salt and pepper
egg noodles, cooked according to directions on the package
1 large leek, washed and cut into 1/4 in slices
gourmet blend of mushrooms (baby bella, shitake, and oyster), sliced
2 chicken breasts, sliced into strips
olive oil
a pat of butter
a glass of red wine (the recipe calls for white. I didn't have any)
fresh parsley, chopped
half-pint of heavy cream
1 lemon

Put a large frying pan on high heat and add a "good lug" of olive oil and a pat of butter. Add the leek to the pan, with the wine, a small glass of water, and a good pinch of salt and pepper. Let it bubble away for 5 minutes, covered loosely with aluminum foil. Remove the foil and add the chicken, mushrooms, cream, and most of the parsley. Stir, bring back to a boil, and then simmer for 10 minutes. Just before serving, add the juice of the lemon. Serve over the noodles.

Serves 4