Cook at home

Dijon Cream Chicken with Leeks

Pan-seared chicken thighs in a mustard cream sauce with soft leeks, served without starch.

Ingredients

• 2 lb chicken thigh, boneless, skinless
• 3 tbsp butter
• 2 leek, white and light green parts, sliced
• 1 1/4 cup heavy cream
• 1/2 cup chicken broth
• 2 tbsp dijon
• 1 tsp fresh thyme, leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Steps

1. Season the chicken with half the salt and the pepper. Melt 1 tablespoon of the butter in a large skillet over medium-high heat and brown the chicken 4 minutes per side. Remove.
2. Add the remaining butter and the leeks and cook 6 minutes until soft.
3. Stir in the broth, cream, mustard, thyme and remaining salt, then return the chicken.
4. Simmer 12 to 15 minutes, turning once, until the sauce thickens and the chicken reaches 165 F (74 C). Top with parsley.