Served over your preferred pasta or rice, creamy chicken with a subtle mustard flavour.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- Salt and pepper
- ¼ cup Mazola® Corn Oil
- 2 cups thinly sliced leeks
- 1 tablespoon minced fresh garlic
- 1 cup reduced-sodium chicken broth
- ½ cup half and half
- ¼ cup Dijon mustard
- 1 tablespoon Argo® Corn Starch
- ½ teaspoon Spice Islands® Thyme
- Chopped parsley
Instructions
- Pat chicken breasts dry with paper towels; cut each breast into 2 to 3 pieces. Season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat. Place half of the chicken in Dutch oven and cook 2 to 3 minutes per side or until nicely browned.
- Remove chicken to platter and repeat with remaining chicken. Add remaining 2 tablespoons oil to the pan. Add leeks and garlic and cook over medium heat for 2 to 3 minutes or until softened. Stir in chicken broth; bring to a boil stirring well to scrape any browned bits from bottom of pan. Add chicken back to the Dutch oven; cover and simmer 10 minutes. Mix half and half and corn starch together; add to Dutch oven along with Dijon mustard and thyme. Stir until thickened. Remove from heat and let sit 3 minutes. Transfer to serving platter and sprinkle with chopped, fresh parsley. Serve immediately with rice or noodles.
Nutrition Facts
| Calories | 195 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 3 g |
| Sodium | 249 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe has a lot of potential. I make a lot of French dishes, and I think this was an excellent try at a quick and easy poulet a la moutarde. If I made it again, I would add at least 2 T butter to the 2 T oil when sautéing the leeks (and reduce that 2 T oil to 1 T). I might even add a bit of diced onion. I would up the chicken broth, and definitely use at least 1 cup of heavy cream, and at least 1/2 c of white cooking wine. My family felt the recipe, exactly as it is, was much too Dijon-y and that “something was missing”. (They are very used to reviewing recipes by now.) 🙂 To “fix” the recipe after the initial go, I added 1/2 c white cooking wine plus 2 T butter, and let the sauce reduce on the stove for a good bit. It tasted loads better, but I think the proportions were too off to fix. Even so, 2 of the 3 teenagers over for dinner had this dish as leftovers tonight.
Another great recipe from Mazola! It tasted just like the recipe states – creamy with a hint of mustard. I served it over egg noodles, so I doubled the sauce because we like our noodles doused in sauce. I don’t have a Dutch oven, unfortunately, so I just cooked it all in a deep skillet on the stove. Also, I added a few dashes of onion powder to the chicken as it browned for added flavor. Oh, and I used heavy cream instead of half and half because I already had it in my fridge. This was very good!
Thank you Mazola for this incredible recipe, I doubled the sauce and it was a huge hit with my family!