Chicken breast with mustard and leek
6 servings
20 minutes
Chicken breast with mustard and leek is a refined dish of American cuisine that combines the tenderness of chicken meat with the spiciness of mustard and the aroma of leek. Historically, mustard was used to add depth of flavor to meat, and the combination with white wine and cream makes the sauce rich and velvety. The fried chicken acquires a golden crust and then becomes incredibly juicy as it absorbs the sauce. This dish is perfect for a cozy dinner or festive table; it can be paired with mashed potatoes or fresh bread. The light acidity of the wine is balanced by creamy creams, creating a harmonious taste, while leek and garlic add subtle spicy notes. Garnish with fresh herbs — and enjoy the rich and intense flavor!
1
Dry the breasts, season with salt and pepper, and coat with dry mustard. Fry in olive oil until golden brown on both sides for about 5 minutes each side; they should be nearly cooked. Place in a separate dish, cover, and keep warm.
- Chicken breast: 4 pieces
- Mustard powder: 2 tablespoons
2
In the pan where the chicken was fried, add sliced leeks and chopped garlic, pour in a little oil, and sauté for 2 minutes (first cut the leeks in half lengthwise and rinse under cold water, as there is often dirt inside the stem).
- Leek: 1 stem
- Garlic: 2 cloves
3
Pour wine into the pan and evaporate on high heat for 2-3 minutes, reduce heat, add grain mustard and cream, season with salt and pepper, and warm up. Slice the chicken into two-centimeter thick pieces, place in the sauce, cover with a lid, and simmer on low heat for 5 minutes until cooked. Fresh herbs - optional.
- Dry white wine: 100 ml
- Wholegrain mustard: 1 tablespoon
- Cream: 100 ml
- Chicken breast: 4 pieces
