• Boil a large pot of salted water for the rice.
• Stir in the chicken stock and mix well.
• Add the rice and cook for 10-12 mins.
• Drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve.

TIP: If you're in a hurry you can boil the water in your kettle.

• Clean the mushrooms with kitchen paper and cut them into quarters.
• Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.

• Heat a drizzle of oil in a large pan on medium-high heat.
• When hot, fry the mushrooms and leek for 4-6 mins, stirring occasionally.
• Season with salt and pepper.
• Remove from the pan and set aside.

• Sprinkle both sides of the chicken breast with oregano, salt and pepper.
• Heat a drizzle of oil in the (now empty) pan and brown the chicken on all sides for 3-5 mins. It shouldn't be fully cooked at this point. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

• Add the mushrooms, leek, creme fraiche and 75ml water (double for 4p) to the pan.
• Cover and cook for 2-6 mins, or until the chicken is no longer pink in the middle.
• Remove the lid and cook for another 4 mins or until the sauce has reduced.
• Season to taste with salt and pepper.

• Divide the rice between plates and place the chicken on top.
• Cover with the mushroom sauce.