Chicken Breast and Leeks in Dijon Mustard Sauce Recipe

Chicken Breast and Leeks in Dijon Mustard Sauce

An impromptu elegant dish is done in 30 minutes and in one skillet. Orzo pilaf, a simple stovetop dish is a perfect sidekick to it. Dinner is served in no time.

Yield: 4 servings

Time: 30 minutes


Chicken Breast and Leeks:

  • 3 Tbsp olive oil
  • 2 large leeks, about 4 cups, thinly sliced
  • 2 large shallots, thinly sliced
  • 1/2 lb (225 g) brown mushrooms, sliced
  • 1 large garlic clove, thinly sliced
  • salt and freshly ground pepper
  • 1 lb (450 g) skinless, boneless chicken breasts, cut into 3 inch (7,5 cm) pieces
  • 1/4 cup (30 g) all purpose flour, for dusting
  • 1/2 cup (120 ml) dry white wine
  • 2 cups (500 ml) chicken stock
  • 1 Tbsp fresh chopped thyme or 1 tsp dried thyme
  • 4 Tbsp crème fraîche or Greek yogurt
  • 2 tsp Dijon mustard, or to taste

Orzo Pilaf:

  • 2 Tbsp olive oil
  • 1 cup (200 g) orzo
  • 1 tsp turmeric, or to taste
  • 2 cups (500 ml) chicken or vegetable broth
  • salt and freshly ground pepper
  • 4 Tbsp flat-leaf parsley, roughly chopped


Chicken Breast and Leeks:

Heat 1 tablespoon olive oil in a skillet over medium heat. Add leeks and shallots and cook stirring once in a while for about 10 minutes or until leeks are limp. Add the sliced mushrooms and garlic. Continue cooking for about 5 minutes longer. Add salt and pepper. Transfer the leek/mushroom mix to a plate and keep it warm. Season chicken with salt and pepper. Dust it lightly with flour. Shake off the excess. Set aside.

Wipe the skillet off with paper towels. Heat 2 tablespoons olive oil in the skillet over medium-high heat. Add chicken pieces and cook it until pieces are golden brown on both sides, 2-3 minutes per side. Add wine while scrapping the juicy bits from the bottom of the skillet. Reduce the wine to a half. Add the chicken stock, thyme and cook it for about 5 minutes longer or until chicken pieces are cooked through. Transfer chicken to the leek/mushroom plate. Keep it warm.

Orzo Pilaf:

Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add the orzo and toast it for 1-2 minutes. Add the turmeric and cook it for 1 minute longer.

Bring the broth to a quick boil in another saucepan and then pour it over the orzo. Give it a stir and reduce heat to a simmer. Cook orzo uncovered, stirring once in a while to prevent orzo from sticking on the bottom of the saucepan. Simmer for about 7-10 minutes or until orzo is “al dente”. Remove from the heat, drizzle it with the remaining tablespoon of olive oil. Adjust seasonings and keep it warm.

To Assemble:

Bring chicken stock to a rapid simmer over high heat and reduce it by half. About 2-3 minutes. Return chicken, leeks, and mushrooms to the skillet and warm it up over low heat. Blend creme fraiche and Dijon mustard in a small bowl. Pour it over the chicken and leeks. Stir everything gently to coat and adjust seasoning. Do not let the sauce come to a boil, it will curdle.

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