Creamy Chicken Dijon From Mazola®

Ingredients

• Servings: 8
• 1 1/2 pounds boneless, skinless chicken breasts
• salt and pepper
• 1/4 cup mazola® corn oil
• 2 cups thinly sliced leeks
• 1 tablespoon minced fresh garlic
• 1 cup reduced-sodium chicken broth
• 1/2 cup half and half
• 1/4 cup dijon mustard
• 1 tablespoon argo® corn starch
• 1/2 teaspoon spice islands® thyme
• chopped parsley

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• pat chicken breasts dry with paper towels; cut each breast into 2 to 3 pieces. season with salt and pepper. heat 2 tablespoons oil in dutch oven over medium-high heat. place half of the chicken in dutch oven and cook 2 to 3 minutes per side or until nicely browned.
• remove chicken to platter and repeat with remaining chicken. add remaining 2 tablespoons oil to the pan. add leeks and garlic and cook over medium heat for 2 to 3 minutes or until softened. stir in chicken broth; bring to a boil stirring well to scrape any browned bits from bottom of pan. add chicken back to the dutch oven; cover and simmer 10 minutes. mix half and half and corn starch together; add to dutch oven along with dijon mustard and thyme. stir until thickened. remove from heat and let sit 3 minutes. transfer to serving platter and sprinkle with chopped, fresh parsley. serve immediately with rice or noodles.