Creamy Chicken with Leeks and Dijon Mustard is proper February comfort food—warming, indulgent, and full of flavour. Pair it with a glass of Errazuriz Aconcagua Costa Chardonnay, and you’re onto a winner.

The Chardonnay’s zippy citrus freshness cuts through the creamy sauce like a dream, while its silky smooth texture and elegant finish elevate this hearty dish to something that feels a bit more special. Think of it as turning your midweek dinner into a Michelin-star moment. Better yet, there’s 10% off the wine when you use the code ERRAZCHARD at checkout. Dinner just got an upgrade.

This is both sophisticated and easy to prepare, making it perfect for a February meal.

Ingredients:

• 2 large boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 2 tablespoons plain flour
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 medium leeks, white and light green parts only, halved lengthwise and sliced
• 2 cloves garlic, minced
• 150ml dry white wine (use a bit of the Chardonnay)
• 150ml chicken stock
• 2 tablespoons Dijon mustard
• 150ml double cream
• Fresh thyme leaves (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Chicken:
   • Place the chicken breasts on a cutting board. Hold each breast flat with your palm and carefully slice it in half horizontally to create two thinner cutlets
   • Season both sides of the chicken cutlets with salt and freshly ground black pepper.
   • Dredge the seasoned chicken in flour, shaking off any excess.


2. Sear the Chicken:
   • In a large skillet, heat the olive oil over medium-high heat.
   • Add the chicken cutlets and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.


3. Sauté the Leeks and Garlic:
   • In the same skillet, reduce the heat to medium and add the butter.
   • Once melted, add the sliced leeks and cook for about 5 minutes until softened, stirring occasionally.
   • Add the minced garlic and cook for an additional minute.


4. Deglaze the Pan:
   • Pour in the white wine, stirring to scrape up any browned bits from the bottom of the skillet.
   • Let the wine simmer for about 2 minutes until slightly reduced.


5. Prepare the Sauce:
   • Stir in the chicken stock and Dijon mustard, mixing well to combine.
   • Reduce the heat to low and stir in the double cream. If using, add a few fresh thyme leaves.
   • Let the sauce simmer gently for about 5 minutes until it thickens slightly.


6. Combine and Serve:
   • Return the chicken cutlets to the skillet, nestling them into the creamy leek sauce.
   • Allow the chicken to warm through for a couple of minutes.
   • Garnish with chopped fresh parsley before serving.

Serving Suggestions:
This creamy chicken dish pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the luscious sauce. Steamed green vegetables, such as broccoli or green beans, make for a delightful accompaniment.

Tips:

• Ensure the leeks are thoroughly cleaned, as they can harbour dirt between their layers. After slicing, rinse them in a bowl of cold water, swishing around to remove any grit, then drain well.
• For a touch of smokiness, consider adding chopped, cooked bacon or pancetta to the sauce along with the leeks.
• If you prefer a thicker sauce, let it simmer a bit longer to reduce further, or add a slurry of cornstarch and water to achieve the desired consistency.