Eeeek! Leeks!

I have always been intrigued by leeks and yet have never cooked with them… until now.  I bought two intimidating looking leeks and thought long and hard about how to cook them and with what.  Chicken seemed like a natural choice, and something that I couldn’t mess up.

After chopping off the green stalks and slicing the leeks into small rounds, they seemed less intimidating.  To go with my new friends, I cooked two chicken breasts in white wine, dijon mustard, butter, and thyme… and added sliced mushrooms and the leek rounds in at the end.  I was pleasantly surprised at the result!  The mushrooms and leeks went very well together and it only took about 30 minutes total.  I see another leek recipe in my future.

Leek and Mushroom Chicken with White Wine Sauce

Pieces:

1. two chicken breasts
2. 2 tbsp. olive oil
3. one and one half cups white wine
4. 2 tbsp. dijon mustard
5. 2 tbsp. vegan butter
6. 1 tbsp. thyme
7. 1 container sliced mushrooms
8. 2 leeks, sliced into small rounds and rinsed

Process:

1. In a large saute pan with some olive oil, start to cook the chicken breasts on medium heat.
2. Flip the chicken after 2 minutes.
3. Add half of each of the white wine, dijon mustard, butter, and thyme.  (You can estimate the measure, and just pour it in there… it will mix while cooking).
4. Cover and let simmer for about 7 minutes.  Watch that the wine doesn’t totally evaporate, and if it does, just add more.
5. After 7 minutes, flip the chicken again.  Stir up any browned bits in the bottom of the pan.
6. Add the remaining wine, mustard, butter, and thyme as well as the mushrooms and leeks.
7. Cover and let simmer 10 minutes, until the chicken is cooked through.
8. Serve chicken with heaping spoonfuls of the leeks, mushrooms, and sauce on top.

Happy Allergy Free Eating!