Ingredients
1 lb. boneless chicken breasts, cut into 2" pieces
flour for dredging
salt & pepper
1 1/2 cups chicken stock
3 leeks, trimmed and cut into thin slices
1/2 lb. cremini mushrooms
1 tbsp chopped fresh thyme
handful of frozen peas
2 tbsp sour cream
2 tbsp Dijon mustard (I used grainy mustard and Dijon mixed)
Preparation
In a heavy large skillet, cook the leeks and mushrooms a few minutes till done, and transfer to a bowl.
Coat the chicken pieces in flour w/ salt & pepper, shaking off the excess flour.
In the same skillet, add more olive oil and cook the chicken pieces about 3 minutes per side until done.
Add the chicken stock and bring to a simmer with the fresh thyme for about 5 minutes until chicken is cooked thru. Add the vegetables back into the pan and simmer another minute with the frozen peas.
In a small bowl, combine the sour cream and mustards together. Stir the mustard cream mixture into the stew at the end, just before serving, and season with salt & pepper.
