Chicken and Leeks

The other night I decided it was time to use up all the little bits of this and that lingering in the fridge. Happily quite a few of the items seemed meant for each other. We had a little bit of mustard in the bottom of the jar, a giant bottle of white wine with only about a glass left in it (we’re not big white wine drinkers) and somehow there were 6 leeks in the crisper. I can’t remember why I bought so many.

All I did was throw it all together, add some chicken, and wah-lah dinner was served. 

• 4 chicken breasts, skinless and boneless
• 6 leeks, thoroughly rinsed and sliced into half moons
• 1/2 – 3/4 cup white wine
• 2 garlic cloves, thinly sliced
• 1 teaspoon Dijon mustard
• 2 tablespoons extra virgin olive oil
• Salt and black pepper to taste

1. In a large saute pan with a lid, heat olive oil over medium high heat.
2. Season chicken breasts with salt and pepper.
3. Place seasoned chicken breasts into pan and brown on both sides.
4. Once the chicken is browned on both sides, remove from pan and set aside.
5. Pour 1/2 cup white wine into the hot pan, scrapping up the leftover crispy bits from the chicken.
6. Toss in the leeks and garlic. Mix around the pan for about 2 minutes, then put om the lid and let it cook another 8-10 minutes, until the leeks are very tender and have absorbed most of the wine.
7. Stir in teaspoon of Dijon mustard and return the chicken breasts to the pan. Add a touch more wine if the pan is looking dry.
8. Put the lid back on the pan, turn heat to medium and continue cooking until the chicken is cooked all the way through.
9. Serve each chicken breast along side a heaping scoop of leeks.