Chicken Breasts Dijon

READY IN: 35mins
SERVES: 4
YIELD: 1 Each
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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