Chicken Breasts Dijon - cooking recipe

Ingredients

2 tablespoons olive oil
4 boneless skinless chicken breasts
2 small leeks, white and pale-green parts only, thinly sliced
1 small onion, minced
4 garlic cloves, minced
2 cups low sodium chicken broth
1 cup dry white wine
1/2 cup Dijon mustard
2 tablespoons minced fresh thyme plus thyme leaves (to garnish)
1 tablespoon unsalted butter
1 teaspoon salt
1 teaspoon black pepper

Preparation

Heat oil in a large heavy Dutch oven over medium-high heat.
Season chicken breasts with salt and pepper.
Place chicken in Dutch oven and cook until brown on both sides, 12-15 minutes total. Transfer to a plate and set aside.
Place leeks and onion in same pot and saute until tender, about 8 minutes.
Add garlic and saute until tender, about 2 minutes.
Stir in broth, wine, Dijon mustard, and minced thyme and bring to a simmer.
Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes.
Transfer chicken to plates.
Bring liquid in pot to a boil; cook until sauce is thickened and glossy, about 15 minutes.
Whisk in butter and season with salt and pepper. Spoon sauce over chicken and garnish with thyme leaves.