Chicken Breasts with Dijon Mustard

Ingredients :

• 2 tablespoons olive oil
• 4 skinless, boneless chicken breasts
• Salt and freshly ground black pepper
• 1 small onion, minced
• 4 garlic cloves, minced
• 2 cups chicken stock
• 1 cup dry white wine
• 1/2 cup Dijon mustard
• 2 tablespoons minced fresh thyme plus thyme leaves for garnish
• 1 tablespoon unsalted butter

Preparation

• Heat oil in a large heavy bottom pan, over medium heat.
• Season chicken breasts with salt and pepper, and brown the chicken on pan. Keep aside.
• Place onions in the same pot and sauté till soft. Add garlic and continue cooking. Add the stock
• 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.

Serves 4