Chicken & Leek Stroganoff (for two hungry people)

3/4 Cup Rice
1 large Leek
1 large handful of crimini or oyster mushrooms (I didn't add them, as I'm allergic)
2 Chicken breasts
Olive Oil
Butter
1 cup Chicken Stock
Black pepper
Salt
1 bunch Parsley (optional)
1 1/4 cups heavy cream
1 lemon

Cook Rice according to instructions.
Roughly chop the Leek and place in a large saucepan with a lug of olive oil and knob of butter, allow to soften.
Add chicken stock, pinch of salt and pepper and allow to simmer for 5 minutes, loosely covered.
Chop parsley semi-finely and chicken into finger size pieces and add to the pan, along with mushrooms, and cream.
Stir and bring back to the boil, then turn the heat down to medium and simmer for 10 minutes. Drain the rice and squeeze 1/2 lemon over the stroganoff before serving.

Jared suggested that I not impinge on copyright restrictions... so obviously this isn't how Jamie described it and below is the cited reference.

Oliver.J. (2009). Jamie's Food Revolution. Hyperion Press. New York.