Sprinkledwithbalance.com
This creamy dijon chicken with mushrooms and leeks is absolutely delicious! Ready to eat in less than forty 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.
Let’s get started!
Gather all your ingredients.
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.
1
Pat each chicken cutlet dry with paper towel. Season each side with salt and pepper. Add all-purpose flour to shallow bowl, with tongs, dunk each chicken cutlet in flour until fully coated on each side.
2
Warm olive oil in large skillet. then add chicken cutlet, and cook for 4 to 5 minutes on each side, until chicken is cooked and browned. Then remove chicken and place on plate, loosely cover with foil to keep warm
3
Add chopped shallots, chopped leeks, sliced mushrooms, and minced garlic to skillet, and cook until softened, about 5 to 6 minutes, stirring often.
4
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.
5
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.
6
Add salt, pepper to taste, and 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°
6