Chicken in a creamy sauce with rosemary and leek

•      3-4 boneless chicken breasts, appr. 800 g
•      1 leek
•      2 tablespoons fresh rosemary, finely chopped
•      4 cloves garlic, finey chopped
•      2 dl cream
•      2, 5 dl white wine
•      1 tablespoon Dijon mustard
•      1 tablespoon whole-grain Dijon mustard
•      2 teaspoon dry mustard powder
•      olive oil
•      butter
•      salt and pepper

Slice each breast horizontally so that each breast is divided into two thin pieces. Flatten into thin „scallopine“ with a kitchen mallet.  Season with salt, pepper, mustard powder and  the chopped rosemary.

Chop the leek (only the white part)

Heat 1 tablespoon oil and 1 tablespoon butter in a pan. Brown the chicken slices for 3-4 minutes on each side on medium heat. Remove from pan and keep. Add the chopped garlic and leek to pan and soften for 4-5 minutes. Pour wine on pan and reduce by half. Add the cream.  Combine and simmer for a few minutes. Put the chicken back on the pan and simmer until the sauce begins to thicken and the chicken has cooked through.

Serve with tagliatelle pasta and a fruity Chardonnay.