This Chicken in a Leek Mushroom and Wholegrain Mustard Sauce is a variation on a recipe I’ve been making for years and it really couldn’t be easier. The only thing it’s difficult to do is photograph. What is it about chicken in a cream sauce that makes it look so delicious in real life but so weird in photographs? I’m definitely more a cook than a photographer, which is another reason that I am so thrilled to have our son back from his studies in Canada. He’s a professional photographer and I hope he’ll have time to do some work for me in the near future. Unfortunately I have to get in line behind his other clients. In the meantime, this recipe is simply too good not to blog.
Chicken is my go to meat of choice and I know I’m not alone. Yet despite the huge number of recipes available out there, it always seems I’m looking for a new way to serve it. Inspired by my Poulet au Vinaigre du Vin and my Chicken in a Mustard and Tarragon Sauce, this variation for Chicken in a Leek Mushroom and Wholegrain Mustard Sauce is one I come back to time and time again.
I cook the chicken breasts in the oven for this recipe but I prepare the sauce in a frying pan on the stove. You don’t need to make a roux for this sauce so it’s seriously easy and quite quick as well. I use wholegrain mustard in the sauce. Sometimes called Granary Mustard, it contains whole or cracked mustard seeds which give it a great texture and a lovely flavour. My favourite brand is called Maille. If you haven’t got wholegrain mustard to hand, Dijon mustard works beautifully as well.
Be sure to drizzle the chicken with olive oil and cover the pan when you are cooking it in the oven; this helps to keep the chicken moist and delicious. This recipe is best made with white wine – one that is tasty enough to drink – as it gives a better flavour and colour to the sauce. However if you are avoiding alcohol for any reason you can use chicken stock.
Versatile as well as easy, this recipe is delicious served with rice or potatoes and any vegetable or salad that you like.
- 2 tablespoons mild olive oil, divided
- 4 chicken breasts, skin removed
- generous pinch of salt
- freshly ground pepper
- 1 teaspoon dried basil
- 2 - 3 leeks, washed and thinly sliced
- 1 cup of sliced mushrooms
- ½ cup white wine or chicken stock
- 2 to 3 generous teaspoons wholegrain mustard (to taste)
- ¾ cup single cream (light cream or half and half)
- Preheat the oven to 375°F (190°C).
- Place the chicken in a large roasting dish with a lid.
- Drizzle with 1 tablespoon of the olive oil and sprinkle with the salt, pepper and basil.
- Cover and cook for 30 to 40 minutes or until the chicken reaches an internal temperature of at least 165°F.
- Meanwhile, heat the remaining tablespoon of olive oil in a large frying pan over medium heat.
- Gently sauté the leeks and mushrooms until they have begun to soften.
- Pour in the stock and let it bubble up and around the leeks and mushrooms until it begins to reduce.
- Stir in the mustard.
- Gradually add the cream, a bit at a time, until you have a sauce that is a nice consistency.
- If the sauce becomes to thick, add a bit more wine or stock and heat through.
- Remove the chicken from the oven when it is cooked and serve with the sauce poured over.