Chicken Breasts with Leeks and Whole Grain Dijon Mustard
Preparation time: 2-3 hours (including 2 hour marinating)
Cooking time: 30 mins
For the marinade
- 6 chicken breasts
- Juice of two lemons
- 1Tbs white sugar
- 6 leeks (use only the white part, chopped, washed and dried*)
- 2 Tbs peanut oil (or other nut oil)
- 1 cup (25cl) double cream
- 1 cup (25cl) full cream milk
- 2 Tbs whole grain Dijon mustard
- Salt and pepper
Marinate the chicken breasts in the lemon juice and sugar for 1 to 3 hours, or overnight.
Heat the oil in a 4 quart (4.5 litre or large) pot or saucepan.
Add the leeks and lower the flame. Cook over a low heat stirring occasionally to prevent the leeks from browning. Once the leeks are soft, add the milk and reduce by half under the moderate heat. Purée this mixture, add the cream and reduce until it becomes a thick purée. Add the salt and pepper to taste and then add the mustard, and set aside.
Once the leek puree is ready, place the marinated chicken breasts on a Lacanche griddle plate (smooth or ridged). Turn several times to ensure they are cooked through with a browned outer.
When done (check), spoon the warm leek purée onto plates and place the sliced grilled chicken breasts on top.
*Keep the green part of the leek stalk to make delicious soup – perhaps with potatoes and broccoli.
Recipe Tags: Mains