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.
Chicken and Leeks
- 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
- In a large saute pan with a lid, heat olive oil over medium high heat.
- Season chicken breasts with salt and pepper.
- Place seasoned chicken breasts into pan and brown on both sides.
- Once the chicken is browned on both sides, remove from pan and set aside.
- Pour 1/2 cup white wine into the hot pan, scrapping up the leftover crispy bits from the chicken.
- 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.
- 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.
- Put the lid back on the pan, turn heat to medium and continue cooking until the chicken is cooked all the way through.
- Serve each chicken breast along side a heaping scoop of leeks.
It was a simple meal, but didn’t at all taste like a last minute idea. The added bonus, I was able to reclaim some much coveted refrigerator room.