“Adopted from zaar Feb 2005. I have made this recipe and have taken aboard Peter’s comments re the Leek. I cut the leek in thin slices and it turned out fine.”
2tablespoonsoil, preferably peanut
2garlic cloves, sliced
1/2 cupdry white wine
salt and pepper
1/4 cupwhipping cream
Cut chicken into serving size pieces.
Saute in hot oil until browned.
Remove from pan, drain all but a little oil from pan.
Add garlic and shallots; cook 1 minute.
Add wine and return chicken to pan.
Cover and simmer until tender, about 15 minutes.
Add more wine if needed.
Increase heat, add Thinly sliced leeks, toss and cook briefly.
Season with salt and pepper.
Cover and cook over medium heat for 3 minutes.
Stir in mustard and cream.
If sauce is too thick, thin it with a little wine or cream.
“This recipe tasted great Honni and the sauce was wonderful and creamy. I couldn’t really see how 2″ slices of leek with only a few minutes cooking time was going to work, so instead I finely diced the leek.”