The leeks get silky when they cook down in this luscious, tangy mustard sauce.
Serve over mashed potatoes.
Pat chicken dry and sprinkle with 1/4 teaspoon each salt and pepper.
Add the chicken to the pot and cook until browned on both sides, 6 to 8 minutes total.
Transfer to a clean plate.
Stir in garlic and thyme (or tarragon) and cook until fragrant, about 1 minute.
Sprinkle the mixture with flour and cook, stirring, for 1 minute.
Add broth, increase heat to high and bring to a simmer, scraping up any browned bits.
Adjust heat to maintain a low simmer.
Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Transfer the chicken to a serving platter.
Ladle the sauce over the chicken and garnish with more thyme (or tarragon), if desired.
Wild mushrooms have even more D than cultivated, which are usually grown in the dark.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
