Chicken With Mustard and Wine Sauce (Adopted)

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.

• Ready In: 30 mins
• Serves: 3

Ingredients

• 1  frying chicken
• 2  tablespoons  oil, preferably peanut
• 2  garlic cloves, sliced
• 2  tablespoons shallots, Chopped
• 1⁄2 cup dry white wine
• 1  cup leek, sliced
•  salt and pepper
• 3  tablespoons Dijon mustard
• 1⁄4 cup  whipping cream

Directions

1. Cut chicken into serving size pieces.
2. Saute in hot oil until browned.
3. Remove from pan, drain all but a little oil from pan.
4. Add garlic and shallots; cook 1 minute.
5. Add wine and return chicken to pan.
6. Cover and simmer until tender, about 15 minutes.
7. Add more wine if needed.
8. Increase heat, add Thinly sliced leeks, toss and cook briefly.
9. Season with salt and pepper.
10. Cover and cook over medium heat for 3 minutes.
11. Stir in mustard and cream.
12. If sauce is too thick, thin it with a little wine or cream.