Chicken in a Leek Mushroom and Wholegrain Mustard Sauce

Chicken in a Leek Mushroom and Wholegrain Mustard Sauce is an easy chicken dish with a creamy, flavourful sauce, delicious with rice or potatoes. It works well for family meals and is easily doubled for entertaining.

Chicken is such a versatile protein. 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 recipe is one I come back to time and time again.

Tips for Making This Recipe

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.

Wholegrain mustard makes the sauce mild and family-friendly. Sometimes called Granary Mustard, wholegrain mustard 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.

Chicken in a Leek Mushroom and Wholegrain Mustard Sauce – Printable Recipe

Created by: April J Harris

Chicken in a Leek Mushroom and Wholegrain Mustard Sauce

Course Main Course

Cuisine British

Servings 4

Chicken in a Leek Mushroom and Wholegrain Mustard Sauce is an easy chicken dish with a creamy, flavourful sauce, delicious with rice or potatoes.

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

Instructions

• 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.

did you make this recipe?

Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.

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Categories:

Chicken, Recipes,