Chicken saute with creamed leeks

I've just done this reeipt, but it wasn't good. I felt a good potential, but I put much butter and double cream in the creamed leeks and much salt in the chicken.

by Nick Nairn
from Ready Steady Cook
Cooking time 10 to 30 mins

Ingredients
2 tsp olive oil
2 chicken thighs, boned and chopped into 2.5cm/1in pieces
salt and freshly ground black pepper, to taste
1 tsp soy sauce
1 chicken stock cube
30ml/1fl oz water
3 tbsp double cream
2 tbsp parsley, chopped
For the creamed leeks
2 tsp butter
½ leek, white part only, cut into julienne
salt and freshly ground black pepper, to taste
2 tbsp double cream

Method
1. Heat a small frying pan. Add the oil, and then the chicken pieces. Season to taste and sauté for 3-4 minutes.
2. Next add the soy sauce, then crumble in the chicken stock cube and add the water. Simmer for 5-7 minutes.
3. Add the cream, stirring well to combine, and simmer for a further minute.
4. Add the chopped parsley before serving, to garnish.
5. For the creamed leeks, heat a small frying pan and add the butter.
6. As the butter begins to foam, add the julienned whites of the leeks. Sweat for 2-3 minutes.
7. Season to taste, then add the double cream, stirring well.
8. Heat through for a further 1-2 minutes, and serve with the sautéed chicken.