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Good din tonight! Try this....
Chicken breasts with skin on
Coleman's Mustard powder
salt pepper
2-3 cloves Garlic
1 fat Tbs Whole Grain Mustard
1/2 cup white wine
1/2 cup whole cream
3-4 baby leeks cut into 1/2" pieces
Olive oil
Rub the chicken with olive oil, sprinkle a bit of salt and pepper, then put a TBS of mustard powder on each, rubbing it in to coat both sides. Add a bit of olive oil to a fry pan, high heat, and sear each side of the chicken, getting a good golden brown crispy exterior. Lower the heat, cover and cook for 6-8 minutes. Add the cut leeks and cover again. (You may want to add in 1/2 cup of hot water.) Stir the leeks every few minutes. When they soften, add the whole grain mustard, garlic, white wine, and cream. Stir and bring to a boil, stirring it into the leeks. Cover and cook for another few minutes, stirring often. When the cream sauce has reduced and thickened, it's ready to serve!
Good stuff!
Stitchawl
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