Jamie's Chicken and Leek Stroganoff

Made this is February and did not add it to the blog, it was very nice, however the sauce was very runny so if I made it again I think I would add less liquid. Personally I prefer thicker sauces, but if you do not than it does not matter.

Chicken and Leek Stroganoff

Sea Salt and freshly ground black pepper
150g long-grain or Basmati Rice
1 Large Leek
Big handful of Chestnut or Oyster Mushrooms  2 Chicken Breasts
Olive Oil
a knob of butter
A glass of white wine
A bunch of fresh parsley
285ml single cream
1 Lemon

1. Pour boiling water from the kettle into a large pan, place on a high heat and add a pinch of salt. Add your rice and bring to a boil, then turn the heat down slightly. Cook according to instructions on package.
2. Cut both ends of the leek, quarter lengthways, slice across thinly, then wash under running water. Slice the mushrooms. Slice the chicken breasts into finger-size pieces.
3. 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 white wine, a small glass of water, and a good pinch of salt and pepper. Let it bubble away for 5 minutes covered loosely with a piece of aluminum foil. Meanwhile, finely chop the parsley.
4. Remove the foil and then add the chicken strips, most of the parsley, the cream, and the mushrooms. Stir, bring back to a boil, then turn the heat down to medium and simmer for 10 minutes.
5. Drain your rice. Just before serving cut your lemon in half and squeeze the juice of one half into the stroganoff. Season to taste.
6. Spoon some rice onto each plate and top with the stroganoff. Sprinkle with the remaining parsley. Serve with the other lemon half, cut into wedges