- a few sprigs of fresh rosemary
- 4 x 6-ounce chicken breasts, skin on
- 4 teaspoons English mustard
- 3 baby leeks or 1 large leek
- 4 cloves garlic
- white wine
- ¼ cup heavy cream
- 1 heaping teaspoon whole-grain mustard
1. TO START Get all your ingredients and equipment ready. Put a medium saucepan and a large ovenproof frying pan on a low heat. Fit the thick slicer disc attachment into the food processor and turn the oven on to 425°F. Fill and boil the kettle.
2. Turn the heat under the frying pan up to medium. Pick and finely chop the leaves from the rosemary sprigs and sprinkle them into the package of chicken. Smear 1 teaspoon of mustard over each breast, then season and drizzle some olive oil over the chicken and into the frying pan. Massage and rub these flavors all over the meat. Put the chicken breasts in the frying pan, skin side down. Wash your hands well. Use a slotted spatula to press down on the chicken to help it cook. It should take around 18 minutes in total.
3. Quickly trim the leeks and halve lengthways. Wash them under the cold tap, then thinly slice them and add to one side of the chicken pan.
4. Crush 4 unpeeled cloves of garlic into the pan of chicken. Flip the chicken breasts skin side up, then press down on them again. Stir the leeks and add a good slug of white wine.
5. Check the chicken is cooked through, then pour ¼ cup of cream into the frying pan. Cover the pan with aluminum foil. Quickly check on the dauphinoise.
6. Turn the heat off. Transfer the chicken breasts to a board and slice into uneven pieces. Stir 1 heaping teaspoon of whole-grain mustard into the sauce, then taste and adjust the seasoning if necessary. Spoon the sauce onto a platter and put the sliced chicken on top. Drizzle over some extra virgin olive oil and take straight to the table.
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