Chicken With Mustard And Wine Sauce

A heavy wagon was being dragged along a country lane by a team of oxen. The axles groaned and creaked terribly, when the oxen turning around thus addressed the wheels, “Hey there, why do you make so much noise? We bear all the labor, and we – not you – ought to cry out!” Those complain first in our churches who have the least to do. The gift of grumbling is largely dispensed among those who have no other talents, or who keep what they have wrapped up in a napkin.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Main dish, Poultry	3	Servings

INGREDIENTS

1		Frying chicken
2	T	Oil, preferably peanut
2		Large garlic cloves sliced
2	T	Chopped shallots
1/2	c	Dry white wine
1	c	Leeks, sliced into 2" pieces
		Salt and pepper to taste
3	T	Dijon mustard
1/4	c	Whipping cream

INSTRUCTIONS

Cut chicken into serving size pieces.  Saute in hot oil until browned.
Remove from pan, drain all but a little oil from pan. Add garlic and
shallots; cook 1 minute. Add wine and return chicken to pan. Cover and
simmer until tender, about 15 minutes.  Add more wine if needed.
Increase heat, add leeks, toss and cook briefly. Season with salt and
pepper. Cover and cook over medium heat for 3 minutes. Stir in  mustard
and cream. If sauce is too thick, thin it with a little wine.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“People disappoint. God doesn’t.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 217 Calories From Fat: 150 Total Fat: 17.1g Cholesterol: 27.2mg Sodium: 204.4mg Potassium: 146mg Carbohydrates: 8.5g Fiber: 1.2g Sugar: 2.1g Protein: 1.9g