Ingredients

  • * Nuts free - egg free
  • 60 ml (1/4 cup) of old-style mustard
  • 60 ml (1/4 cup) of chicken broth
  • 4 chicken breasts without skin
  • 1 package (3 cups) of sliced leeks
  • 5 ml (1 teaspoon) of cornstarch
  • 5 ml (1 teaspoon) of ground allspice (four spices)
LeeksFind our bag in yourlocal grocery store

Preparation

  • Preheat oven at 190 ºC (375 ºF).
  • In a bowl, mix mustard with brown sugar, chicken broth and, if desired, allspices.
  • In a large oven safe pan, heat a bit of olive oil at medium heat. Brown chicken breast for 2 to 3 minutes over each side. Brush breast with a quarter of mustard sauce. Add leeks. Salt, pepper and stir.
  • Continue to oven bake for 10 to 12 minutes, until chicken flesh is no more pink. remove from oven and set aside chicken breasts and leeks in a plate. Cover with aluminium paper.
  • Pour mustard sauce left in the pan and bring to a boil at medium heat.
  • Dilute cornstarch in a bit of cold water and add to the sauce. Boil 1 minute, until it thickers. Serve with chicken and leeks.

Chef's notes

For accompaniment

Sweet peas and carrots salad with warm bacon vinaigrette

In a casserole filled with salted boiling water, cook 2 minced carrots and 20 to 25 sweet peas for 4 to 5 minutes , until tenderness. Drain and set aside. Heat the same casserole at medium, then cook 60 ml (1/4 cup) of chopped French shallot and 3 diced and pre-cooked bacon slices for 2 to 3 minutes. Add 15 ml (1 tablespoon) of white wine vinegar and 45 ml (3 tablespoons) of olive oil. Serve sweet peas and carrots with warm vinaigrette. Salt and pepper.

 

Advertisement