INGREDIENTS
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2 tablespoons olive oil
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4 skinless, boneless chicken breasts (about 1 1/2 pounds)
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Kosher salt and freshly ground black pepper
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2 small leeks, white and pale-green parts only, thinly sliced (about 1/2 cup)
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1 small onion, minced (about 1/2 cup)
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4 garlic cloves, minced
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2 cups low-salt chicken broth
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1 cup dry white wine
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1/2 cup Dijon mustard
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2 tablespoons minced fresh thyme plus thyme leaves for garnish
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1 tablespoon unsalted butter