2large bone-in chicken breasts, whole, brined (use your favorite brine or check out this "quick brine" that I love)
2large leeks, finely sliced
2clovesgarlic , minced
2teaspoonsDijon mustard(Maille is best)
juice of 1/2 lemon
2teaspoonsfresh tarragon, chopped
1tspsalt and pepper to taste(go easy on the salt, keeping in mind the brined chicken will be saltier than unbrined chicken)
1sprigfresh tarragon for garnish
Preheat oven to 375º. Remove chicken from brine and pat dry with paper towels. Season with pepper (and salt, if you did NOT brine). Heat 1 tablespoon oil in large oven-proof skillet over medium-high heat. Place chicken carefully in skillet and cook 5 minutes on each side. Place skillet in oven for 15-20 minutes or until cooked through.*
Remove skillet from oven and remove chicken to plate. Add leeks and garlic to the skillet over medium to medium-low heat. Cook about 5 minutes, or until softened. Reduce heat to low to medium-low.
Add cream and mustards and let simmer gently about 3 minutes.
Add chicken, lemon juice, and 2 teaspoons chopped tarragon and let cook for about 1-2 minutes. Serve with rice, pasta, or grain of your choice. Garnish with fresh tarragon and lemon slices.
Note: *If you're using boneless skinless chicken breasts, you can skip the oven step. The chicken can cook all the way through in the skillet.