Creamy Dijon Chicken

I started my first blog just about a month ago.  I had been toying with the idea for some time and a good friend convinced me to do it.  I had no idea what to call it, what to write about, and who would read it.  A month later I have 18 posts ranging from childhood stories to evaluating my worst traits, 7 followers some of whom I don't know, and some well gained confidence in writing.  Still, I felt I wasn't expressing my true self and my true passion - I needed a food blog!

So here we are.  Welcome to "What The Fork" following on from my introductory blog "What The Blog".  Here I plan to explore new (and old) favourites, as well as introduce some travelling food stories.

So... onto the recipe then!

As a novice blogger I tend to find most of my inspiration and advice from fellow bloggers, and well seasoned ones at that!  Yesterday I was tasked with cooking dinner and decided to search for some good food blogs to put my belief in blogs to test.

Voila! 

Here we have a rich and creamy introductory recipe.  Nothing like some delicious dijon to get the taste buds tingling, quite literally.  The mixture of the dijon and fresh lemon juice is quite something - I have never mixed the two together and the result is delicate but powerful.  

Ingredients: (Serves 4)

• 4 large skinless & de-boned chicken breasts (Left whole, cubed or flattened)
• 2 large leeks, finely sliced
• 2 garlic cloves, crushed
• 250ml cream
• 2tsp Dijon mustard
• 1tsp wholegrain mustard
• juice of 1 lemon
• salt & pepper to taste
• starch of your choice to serve
• fresh Parsley to serve
• olive oil for frying

Instructions:

Heat 2tbs oil in a large frying pan and fry the chicken until cooked through and browned. Remove from the pan and set aside.  Fry the leeks and garlic until fragrant and softened (about 5 minutes).  Add the cream, mustards and lemon juice and allow to simmer and reduce for 3 minutes.  Place the chicken back into the sauce.  Season to taste and serve with the starch of your choice and a sprinkling of chopped parsley.

Tip: I think this could go really well with pasta as a creamy, fresh and zesty sauce.  Just a small twist of linguine should do the trick!  A nice white fleshy fish, like Sea Bass, would be a good substitute if you don't feel like chicken.