Leek and Mushroom Chicken with White Wine Sauce

Leeks are a great way to add flavor.  And who doesn’t love a good white wine sauce?

Leek and Mushroom Chicken with White Wine Sauce


  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


  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!


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