Chicken with Mustard & Wine Sauce
Yield
3 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
|
*
|
| 2 | tablespoons |
vegetable oil
preferably peanut |
|
| 2 | large |
garlic cloves
sliced |
*
|
| 2 | tablespoons |
shallots
chopped |
|
| ½ | cup |
white wine
dry |
*
|
| 1 | cup |
leeks
into 2 inch pieces |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 3 | tablespoons |
dijon mustard
|
|
| ¼ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
|
*
|
| 3E+1 | ml |
vegetable oil
preferably peanut |
|
| 2 | large |
garlic cloves
sliced |
*
|
| 3E+1 | ml |
shallots
chopped |
|
| 118 | ml |
white wine
dry |
*
|
| 237 | ml |
leeks
into 2 inch pieces |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 45 | ml |
dijon mustard
|
|
| 59 | ml |
heavy whipping cream
|
|
Directions
Cut chicken into serving size pieces.
Sauté in hot oil until browned.
Remove from pan, drain all but a little oil from pan.
Add garlic and shallots; cook 1 minute.
Add wine and return chicken to pan.
Cover and simmer until tender, about 15 minutes.
Add more wine if needed.
Increase heat, add leeks, toss and cook briefly.
Season with salt and pepper.
Cover and cook over medium heat for 3 minutes.
Stir in mustard and cream.
If sauce is too thick, thin it with a little wine.
