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Thursday, June 4, 2009

Chicken, Leeks and Mushrooms with a Dill and Mustard Sauce

I made this up yesterday and Dave and I thought it was great.

2 pkgs chicken tenders
1 cup no sodium chicken stock
1 cup white wine
2 leeks, chopped
1 pkg mushrooms, chopped
1 tbsp garlic
2 tbsp fresh dill, chopped
2 tbsp ground mustard
3 tbsp heavy whipping cream

In a large skillet, heat a couple tbsp of olive oil and put in the chicken tenders. Heat until cooked through. Remove from skillet. Add leeks, garlic and mushrooms and saute until cooked. Add the wine and and deglaze the pan. Add the chicken stock. Saute for about 5 - 7 minutes. Add the dill and the mustard and add the chicken back into the pan. Cook for about 10 minutes. Add the whipping cream right before serving. Serve over brown rice.