Potato Leek Soup

3 cloves garlic
3 Tbs butter
1 whole leek, diced
1 medium onion, diced
5 medium wax potatoes, sliced
1 carton chicken broth
1 small container cream
4 rashers bacon
salt, pepper

Melt butter in large saucepan, add leeks, onions and bacon and cook until slightly brown. Add potatoes to the saucepan and cover with broth (just enough to cover) continue cooking until potatoes are tender. Mash using stab mixer or hand held potato masher. Turn down heat and stir frequently. Add cream and salt and pepper. Cook 15 minutes.

Chicken Scallopine

2 chicken breasts
2 tbs olive oil
2 garlic cloves, minced
1/3 cup white wine
1 cup chicken stock
1 1/2 tbs capers
1 tbs butter
2 tbs chives, chopped
6 chat potatoes
1 1/2 bunches asparagus, trimmed

Slice each chicken breast in half horizontally and place between cling film. Pound gently with meat mallet or rolling pin until 1 cm thick. Season chicken with salt and pepper and brown both sides in a pan until cooked through. (About 1.5 minutes each side) Transfer to a plate and cover with foil to keep warm.

Add the garlic and cook for 30 seconds. Add wine and simmer 2 minutes or until reduced by half. Add the stock and capers and cook for 3 -4 minutes. Remove from pan and add butter and chives.

Meanwhile, cook potatoes for 10 minutes or until tender. Add the asparagus to cook the last two minutes. Drain well. Add chicken, potatoes and asparagus to sauce, toss to coat.

* Next time I will make the potatoes into mash to soak up all the juices. This recipe actually makes enough juice to serve four people but I wanted all the extra juice for gravy.