Creamy Dijon Chicken with Mushrooms and Leeks (Edit recipe)

This creamy dijon chicken with mushrooms and leeks is absolutely delicious! Ready to eat in less than 40 minutes, this dish is super easy to make, and jam-packed with layers of amazing flavors. Serve it over rice for a perfect balanced dinner the whole family will love.

15 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	370
Fat:	26 g
Carbohydrates:	24 g
Protein:	18 g
Cholesterol:	122 g
Sodium:	141 mg
Fiber:	2 g
Sugars:	7 g
Calculated per serving.

by Priscilla Lawrence

View original recipe

Serves: 4

Ingredients

2 Boneless Skinless Chicken Breasts, large (or 4 chicken cutlets)
Salt, to taste
Black Pepper, to taste
2 Tbsp All Purpose Flour
1 Tbsp Extra Virgin Olive Oil
1/4 cup Shallot, chopped (about 1 medium shallot)
1.5 cups Leek, chopped, white part only (about 1 large or 2 medium leeks)
8 oz Crimini Mushrooms, washed and sliced
3 cloves Garlic, minced
1/3 cup White Wine, dry, such as sauvignon blanc or pinot grigio
1 cup Heavy Cream (Whipping Cream)
1 Tbsp Dijon Mustard
1/2 tsp fresh Thyme, finely chopped, more or less to taste
Parsley, chopped, optional, for garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place chicken breasts on cutting board. Hold breast flat, and cut in half lengthwise into 2 even pieces keeping sharp knife parallel to cutting board, to make 2 cutlets. Repeat with other chicken breast.
Pat each chicken cutlet dry with paper towel. Generously season each side with salt and black pepper. Add all-purpose flour to shallow bowl, with tongs, dunk each chicken cutlet in flour until fully coated on each side, then place on large plate.
Warm olive oil in large skillet over medium high heat. Once hot, swirl skillet to cot evenly with oil, then add each chicken cutlet, and cook for 4 to 5 minutes on each side (flipping only once), until chicken is cooked and browned. Then remove chicken and place on plate, loosely cover with foil to keep warm, and set aside.
Add chopped shallots, chopped leeks, sliced mushrooms, and minced garlic to skillet, and cook until softened, about 5 to 6 minutes, stirring often.
Then add white wine, scrape any bits left in skillet with wooden spoon and continue cooking for about 5 to 6 minutes, until it has reduced just a little, stirring occasionally.
Add fresh thyme, heavy cream and Dijon mustard, stir it in until fully incorporated, and cook for another 5 to 6 minutes, stirring a few times.
Add a pinch of salt, black pepper to taste, and fresh chopped parsley. Transfer chicken cutlets back into skillet, and cook until warmed through about 3 minutes, or until chicken has reached internal temperature of 165° when checked with meat thermometer. Serve warm with rice, or side of choice.

Notes

Chicken cooking time may vary by a few minutes depending on the size of the cutlets. While the alcohol will completely cook off by the time you serve the dish, if you don't wish to use alcohol, you can use non-alcoholic white wine or replace it with chicken broth.