Creamy Tarragon-Dijon Chicken with Leeks

Prep: 5

Cook: 30

Total: 35

Yield:2 people

1 tablespoon oil
2 large bone-in chicken breasts , whole, brined (use your favorite brine or check out this "quick brine" that I love)
2 large leeks , finely sliced
2 cloves garlic , minced
8-9 ounces cream (250 milliliters)
2 teaspoons Dijon mustard (Maille is best)
1 teaspoon wholegrain mustard
juice of 1/2 lemon
2 teaspoons fresh tarragon , chopped
1 tsp salt and pepper to taste (go easy on the salt, keeping in mind the brined chicken will be saltier than unbrined chicken)
1 sprig fresh 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.

Recipe By:Cheryl Malik