Chicken Breast with Mustard and Leeks

Main Dishes | American cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken Breast with Mustard and Leeks

Ingredients

Leek - 1 stalk
Skin-On Chicken Breasts - 4 pieces
English Dry Mustard - 2 tablespoons
Cream - 3 fl oz
Dijon Mustard - 1 tablespoon
Dry White Wine - 3 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.