---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken With Mustard And Wine Sauce
 Categories: Poultry, Sauces
      Yield: 3 Servings
 
      1    Frying chicken
      2 tb Oil; preferably peanut
      2 cl Garlic; sliced
      2 tb Shallots; chopped
    1/2 c  Dry white wine
      1 c  Leeks; sliced 2"
           Salt and pepper; to taste
      3 tb Dijon mustard
    1/4 c  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.
 
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