Recipe - Chicken With Mustard And Wine Sauce

1 Frying chicken
2 tablespoon Oil, preferably peanut
2 Large garlic cloves cut or sliced up
2 tablespoon Chopped shallots
One half cup Dry white wine
1 cup Leeks, cut or sliced up into 2" pieces
Salt and pepper to taste
3 tablespoon Dijon mustard
One fourth cup Whipping cream

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