Creamy Dijon chicken
|4||chicken breast fillets — large, skinned|
|2||leeks — large, finely sliced|
|2||garlic — cloves, crushed|
|2 tsp||dijon mustard|
|1 tsp||wholegrain mustard|
|lemon — halved, juice only|
|salt and freshly ground black pepper|
|fresh parsley — to serve|
|olive oil — for frying|
|starch of your choice to serve|
Heat the oil in a large frying pan and fry the chicken until cooked through and browned. Remove from the pan and set aside.
Fry the leeks and garlic until fragrant and softened (about 5 minutes).
Add the cream, mustards and lemon juice and allow to simmer and reduce for 3 minutes.
Add lemon juice and place the chicken back into the sauce.
Season to taste and serve with the starch of your choice and a sprinkling of chopped parsley.
Reprinted with permission of Simply Delicious.