Chicken & Leeks In A Creamy Mustard Sauce
Chicken & Leeks In A Creamy Mustard Sauce

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chicken & leeks in a creamy mustard sauce. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

The chicken (Gallus gallus domesticus) is a type of domesticated fowl, a subspecies of the red junglefowl (Gallus gallus). Chicken definition: Chickens are birds which are kept on a farm for their eggs and for their meat. The chicken (Gallus gallus) is one of humankind's most common and wide-spread domestic animals.

Chicken & Leeks In A Creamy Mustard Sauce is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Chicken & Leeks In A Creamy Mustard Sauce is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken & leeks in a creamy mustard sauce using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chicken & Leeks In A Creamy Mustard Sauce:
  1. Make ready 350-400 g chopped chicken breast,
  2. Get 2 leeks, trimmed and sliced into rounds,
  3. Take 2 spring onions, chopped,
  4. Take 4 tsp Dijon mustard,
  5. Make ready 2 tsp dried Marjoram,
  6. Get 4 tbsp fat free quark, (or fat free Greek yogurt substitute),
  7. Make ready 3 cloves garlic, chopped,
  8. Get 1 reduced salt chicken stock cube,
  9. Prepare 400 ml water,
  10. Prepare Salt and pepper to season,
  11. Prepare 2 tbsp cooking oil
  12. Take To garnish:
  13. Take Fresh or dried parsley (optional)

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Instructions to make Chicken & Leeks In A Creamy Mustard Sauce:
  1. Heat up a large saucepan or frying pan up over a medium heat. Add in half the cooking oil plus the chicken and leeks. Gently fry until the chicken is browned on all sides.
  2. Add in the spring onions and the marjoram. Add the remaining oil. Stir and fry for another minute. Once the chicken is almost cooked right through add in the chopped garlic and season well with salt and pepper. Turn down the heat. Fry the garlic for around 20 seconds until fragrant.
  3. Crumble in the stock cube then pour in the water. Stir until the stock has dissolved. Add the mustard and stir gently once more. Bring to a gentle simmer.
  4. Cook at a gentle simmer until the water has reduced down by around 2/3rds and the chicken is nice and tender. Remove from the heat and allow to cool for around 2 minutes. Add in the quark and stir through until no lumps remain and a creamy sauce is created that coats the chicken.
  5. Serve up and enjoy! :) Recommended to eat with some fluffy white rice.

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