Chicken Breasts Dijon

From the bon appetit site. This looks scrumptious!

• Ready In: 35 mins
• Serves: 4
• Yields: 1 Each

Ingredients

• 2  tablespoons olive oil
• 4  boneless skinless chicken breasts
• 2  small leeks, white and pale-green parts only, thinly sliced
• 1  small onion, minced
• 4  garlic cloves, minced
• 2  cups low sodium chicken broth
• 1  cup dry white wine
• 1⁄2 cup Dijon mustard
• 2  tablespoons  minced fresh thyme plus thyme leaves (to garnish)
• 1  tablespoon unsalted butter
• 1  teaspoon salt
• 1  teaspoon black pepper

Directions

1. Heat oil in a large heavy Dutch oven over medium-high heat.
2. Season chicken breasts with salt and pepper.
3. Place chicken in Dutch oven and cook until brown on both sides, 12-15 minutes total. Transfer to a plate and set aside.
4. Place leeks and onion in same pot and sauté until tender, about 8 minutes.
5. Add garlic and sauté until tender, about 2 minutes.
6. Stir in broth, wine, Dijon mustard, and minced thyme and bring to a simmer.
7. Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes.
8. Transfer chicken to plates.
9. Bring liquid in pot to a boil; cook until sauce is thickened and glossy, about 15 minutes.
10. Whisk in butter and season with salt and pepper. Spoon sauce over chicken and garnish with thyme leaves.