Chicken Breasts Dijon

Name: Chicken Breasts Dijon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 Each, 4 serving(s)
Ingredients: 2 tablespoons olive oil; 4 boneless skinless chicken breasts; 2 small leeks, white and pale-green parts only, thinly sliced; 1 small onion, minced; 4 garlic cloves, minced; 2 cups low sodium chicken broth; 1 cup dry white wine; 1/2 cup Dijon mustard; 2 tablespoons minced fresh thyme plus thyme leaves (to garnish); 1 tablespoon unsalted butter; 1 teaspoon salt; 1 teaspoon black pepper

Submitted by Tiz4tggr

"From the bon appetit site. This looks scrumptious!"

Download

photo by Tiz4tggr

Ready In:: 35mins
Ingredients:: 12
Yields:: 1 Each
Serves:: 4

ingredients

2 tablespoons olive oil
4 boneless skinless chicken breasts
2 small leeks, white and pale-green parts only, thinly sliced
1 small onion, minced
4 garlic cloves, minced
2 cups low sodium chicken broth
1 cup dry white wine
¹⁄₂ cup Dijon mustard
2 tablespoons minced fresh thyme plus thyme leaves (to garnish)
1 tablespoon unsalted butter
1 teaspoon salt
1 teaspoon black pepper

directions

Heat oil in a large heavy Dutch oven over medium-high heat.
Season chicken breasts with salt and pepper.
Place chicken in Dutch oven and cook until brown on both sides, 12-15 minutes total. Transfer to a plate and set aside.
Place leeks and onion in same pot and sauté until tender, about 8 minutes.
Add garlic and sauté until tender, about 2 minutes.
Stir in broth, wine, Dijon mustard, and minced thyme and bring to a simmer.
Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes.
Transfer chicken to plates.
Bring liquid in pot to a boil; cook until sauce is thickened and glossy, about 15 minutes.
Whisk in butter and season with salt and pepper. Spoon sauce over chicken and garnish with thyme leaves.