Title: Chicken With Mustard And Wine Sauce
Categories: Poultry, Sauces
Yield: 3 Servings
1 Frying chicken
2 tb Oil; preferably peanut
2 cl Garlic; sliced
2 tb Shallots; chopped
1/2 c Dry white wine
1 c Leeks; sliced 2"
Salt and pepper; to taste
3 tb Dijon mustard
1/4 c Whipping 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 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.
