Grainy Mustard Chicken with Leek Cream Sauce

Recipe by Tina Kozman CNP, M.Ed, B.Sc (www.trinityhealth.ca)

This recipe works very well with seafoods such as mussels or white fish as well. To make it vegetarian or vegan you could also sub out the chicken for cauliflower florets, and sub out the dairy cream for a delicious and rich coconut cream.

Yield: 4-6 Prep time: 30 mins Total time: 20-25 mins

Ingredients
1 Tbsp coconut oil or butter
2 large leeks, white and light green parts only, chopped
2-3 organic chicken breasts
½ C of water or broth
1 C of organic heavy cream or 1 can full fat coconut cream
2-3 Tbsp of grainy dijon mustard
1 Tbsp of mustard powder
a pinch of sea salt

Directions:

Season chicken with salt, pepper and mustard powder on both sides.
In large pan add coconut oil or butter and brown the chicken on medium to high heat. Once the chicken has browned turn the heat down to medium and add leeks, sauté until tender, about 5 minutes.

Add grainy mustard to the pan and add water or broth. Cover and simmer until the chicken is cooked through.

Once the chicken has cooked, add cream ( dairy or coconut ) and stir on a gentle simmer for about 2 minutes. Serve warm.