Chicken Dijon ~ Poulet à la Moutarde

From My Carolina Kitchen

4 skinless, boneless chicken breasts, about 1 1/2 pounds

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

2 small leeks, white and pale-green parts only, rinsed & thinly sliced, ½ cup ½ cup minced onion, approximately 1 small onion

4 garlic cloves, minced

2 cups low-salt, low fat chicken broth

1 cup dry white wine

½ cup good Dijon mustard

2 tablespoons minced fresh thyme, plus thyme leaves for garnish

1 tablespoon unsalted butter

Watercress for serving

Season chicken breasts with salt and freshly ground black pepper. Heat oil in a large non-stick skillet over medium-high heat. Place chicken in skillet and cook until brown on both sides, 12-15 minutes total. Transfer to a plate, tent with foil to keep warm, and set aside.

Place leeks and onion in same skillet 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 skillet. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes.

Transfer chicken to plates and tent with foil to keep chicken warm. Bring liquid in skillet to a boil; cook until sauce is thickened and glossy, about 15 minutes. Remove from the heat and whisk in the butter. Taste and season if necessary with more salt and pepper. Place watercress alongside the chicken, spoon sauce over the chicken, and garnish with fresh thyme leaves.

From Bon Appétit – serves 4