Dijon Mustard Chicken with Green Garlic

 Thanks to my local blogger friend Toni, the Boulder Locavore, I still had lots of green garlic left after preparing an unbelievably tasty green garlic risotto the other day. On a recent trip to visit Toni in Boulder, she had given me two big bundles of young garlic that she had purchased at a local farm.

Here the green garlic is combined with leek, a creamy Dijon mustard sauce and chicken. This is a very simple, but flavorsome dish that comes together very quickly. Perfect for a busy weeknight, but also elegant enough to serve your guests.

Don't miss out on this one!

Ingredients:

*  2 tablespoon olive oil
*  2 organic chicken breasts, cubed
*  salt and pepper

*   butter
*  3 leeks, chopped
*  8 green garlic
*  2 cups chicken broth
*  1/2 cup brut champagne, or good dry white wine
*  3 tablespoons Dijon mustard
*  1/2 cup cream
*  2 teaspoons Herbes de Provence
*  1 tablespoon fresh Thyme
*  salt and pepper

*  1 tablespoon cornstarch
*  1 tablespoon cold water

Directions:

Mix cold water and cornstarch. Set aside.

Heat oil and fry the chicken on high until nicely browned on the outside. Transfer chicken on a plate. Set aside.

Lower heat to medium and saute leek and green garlic in the butter for about 3 minutes. Sprinkle with Herbes de Provence. Add champagne, mustard, chicken broth, cream and corn starch mixture.  Cook until leek is tender. Return the chicken to the pan and simmer on low heat until the chicken is completely cook through. Serve over Basmati rice.

 Adapted from Bon Appetit.

This little hummingbird had been taking shelter under our front porch when some snow arrived on Thursday. He was parked right next to a feeder and let me take his picture. Isn't he cute?