Ingredients40 m servings 195 cals
- Pat chicken breasts dry with paper towels; cut each breast into 2 to 3 pieces. Season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat. Place half of the chicken in Dutch oven and cook 2 to 3 minutes per side or until nicely browned.
- Remove chicken to platter and repeat with remaining chicken. Add remaining 2 tablespoons oil to the pan. Add leeks and garlic and cook over medium heat for 2 to 3 minutes or until softened. Stir in chicken broth; bring to a boil stirring well to scrape any browned bits from bottom of pan. Add chicken back to the Dutch oven; cover and simmer 10 minutes. Mix half and half and corn starch together; add to Dutch oven along with Dijon mustard and thyme. Stir until thickened. Remove from heat and let sit 3 minutes. Transfer to serving platter and sprinkle with chopped, fresh parsley. Serve immediately with rice or noodles.
Per Serving: 195 calories; 10.6 g fat; 6.8 g carbohydrates; 17.8 g protein; 50 mg cholesterol; 249 mg sodium. Full nutrition
ReviewsRead all reviews 3
Thank you Mazola for this incredible recipe, I doubled the sauce and it was a huge hit with my family!
Another great recipe from Mazola! It tasted just like the recipe states - creamy with a hint of mustard. I served it over egg noodles, so I doubled the sauce because we like our noodles doused...