A creamy chicken and leek mixture is served on top of buttered toast for an easy and fast weeknight dinner.
- 1 1/4 pounds boneless, skinless chicken breasts, halved lengthwise (you want them pretty thin)
- salt and pepper
- 1 carrot, peeled and coarsely chopped
- 1 rib celery, coarsely chopped
- 1 small onion, peeled and halved, root end left intact
- 1 lemon, sliced
- 1 bay leaf
- 1/2 teaspoon dried thyme
- a few sprigs fresh parsley
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 2–3 medium sized leeks, halved lengthwise, sliced into 1/2-inch half moons, and thoroughly rinsed
- 1 tablespoon flour
- 1/2 cup heavy cream
- 1 tablespoon dijon mustard
- 4 sliced good quality bread, toasted, lightly buttered, and halved into triangles
- Season the chicken with salt and pepper and place in a deep skillet. Add the carrot, celery, onion, lemon, bay leaf, thyme and parsley. Add in just enough water to cover the chicken. Bring to a boil, then reduce heat to a low boil and poach chicken until cooked through, about 15 minutes. Remove the chicken and shred or chop. Strain the stock and reserve.
- Meanwhile, in another skillet, heat the butter and extra virgin olive oil. Add the leeks and cook until softened, about 7 minutes. Season with salt and pepper to taste, and then sprinkle in the flour. Cook for 1 minute. Add in 1 1/2 cups of the reserved chicken stock. Stir in the cream, then cook until the sauce until slightly thickened, about 5 minutes. Add more stock if the sauce gets too thick. Stir in the mustard and then add the chicken.
- Place the toast on a plate, and top with the chicken and leeks.
- adapted from Every Day with Rachael Ray April 2012