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How to create a creamy, rich sauce for poultry or white fish

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Have you ever found chicken fillets or white fish in the freezer but don't know what do cook with them? Here is a delicious recipe for a sauce to bring the chicken and fish alive.
What you'll need: 
1 large leek (chopped into very small pieces)
Small packet of pancetta cubes or streaky bacon (cut up small would do fine)
2 cloves of garlic (chopped finely)
50 ml tub of double cream
1/4 of a pint of white wine
Tiny pinch of salt and black pepper
1/2 tsp of dried parsley
1 tbsp of olive oil
Knob of butter or margarine
Sprig of freesh parsley to garnish
Heat the oil and the butter in a pan, add the leek and the bacon, and cook until the leek is soft and bacon is cooked through.
Add the tub of double cream, stir and simmer for 1 minute.
Add the dried parsley and the white wine, stir, and simmer for 5 minutes on a low heat.
It is the kind of sauce you can experiment with and make it your own.
You might want to add a 75ml tub of double cream if cooking for more than four.
You could also add white button mushrooms to this sauce, if so add them after the leek and bacon is cooked.
Also if cooking for more than four you may want to add 2 leeks instead of one.
Single cream may be used also, for those not wanting the full fat of double cream.


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