- 4
- 15 mins
- 45 mins
Ingredients
- 2 Tbsp extra-virgin olive oil
- 2 medium leeks, white and tender green parts only, thinly sliced
- 1/2 lb. cremini mushrooms, thinly sliced
- Salt and freshly ground pepper
- 1 lb. skinless, boneless chicken breast halves, cut into 2-inch pieces
- All-purpose flour, for dusting
- 1 1/2 cups chicken stock or low-sodium broth
- 1 Tbsp chopped thyme
- 2 Tbsp sour cream
- 2 tsp Dijon mustard
Preparation
Step 1
In a skillet, heat 1 Tbsp of the oil. Add the leeks and cook over moderate heat, stirring, until softened, about 7 min. Add the mushrooms & season with salt & pepper. Cover & cook, stirring, until the mushrooms are tender, about 4 min. Scrape the leeks & mushrooms onto a plate.
Season the chicken with salt & pepper & lightly dust with flour, shaking off any excess. Heat the remaining 1 Tbsp of oil in the skillet. Add the chicken & cook over moderate heat until golden brown, about 2 min per side. Add the chicken stock & thyme & simmer over moderate heat until the chicken is just cooked through, about 1 min. Uing a slotted spoon, transfer the chicken to the plate with the vegetables.
Simmer the stock over moderately high heat until reduced by half, about 2 min. Return the chicken, leeks & mushrooms to the skillet & simmer over low heat until warmed through, about 1 min.
In a small bowl, blend the sour cream with the mustard & stir into the stew. Remove the skillet from the heat. Season the stew with salt & pepper & serve.
SERVE WITH steamed rice.