Chicken Breast with Mustard and Leeks
Main Dishes • American
Description
Chicken Breast with Mustard and Leeks
Ingredients
- Leek 1 stalk
- Skin-On Chicken Breasts 4 pieces
- English Dry Mustard 2 tablespoons
- Cream 5 fl oz
- Dijon Mustard 1 tablespoon
- Dry White Wine 5 fl oz
- Garlic 2 cloves
Step-by-Step Guide
Step 1
Pat the chicken breasts dry, season with salt and pepper, and coat in dry mustard. Fry in olive oil until golden brown on both sides, about 5 minutes per side, until they are nearly cooked through. Transfer to a separate dish, cover, and keep warm.
Step 2
In the same skillet where the chicken was cooked, add the sliced leek and chopped garlic, drizzle in a little oil, and sauté for 2-3 minutes (I cut the leek in half lengthwise and rinse it under cold water first, as there is often dirt inside the stalk).
Step 3
Pour the wine into the skillet, let it evaporate over high heat for 2-3 minutes, reduce the heat, add the grainy mustard and cream, season with salt and pepper, and warm through. Slice the chicken into 2 cm thick pieces, add to the sauce, cover with a lid, and simmer over low heat for 5 minutes until cooked through. Fresh herbs can be added if desired.
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