1 lb (454 g) skinless, boneless chicken breasts, diced

2 tablespoons (30 ml) olive oil

8 oz (227 g) small white mushrooms, quartered

1 red bell pepper, diced

1 small leek, white part only, thinly sliced

3 tablespoons (45 ml) butter

6 tablespoons (90 ml) flour

1/2 teaspoon (2.5 ml) celery seeds

4 cups (1 litre) chicken broth

1 cup (250 ml) 15% cream

Salt and pepper

In a large saucepan over medium-high heat, brown the chicken in the oil. Season with salt and pepper. Set aside on a plate.

In the same saucepan over medium heat, brown the vegetables in the butter until tender. Sprinkle the flour and celery seeds over the vegetables. Cook for 1 minute, stirring constantly. Whisk in the broth and bring to a boil, stirring constantly. Return the chicken to the saucepan and add the cream. Simmer gently for about 5 minutes. Adjust the seasoning.

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