Chicken, Leeks and Spinach in a Creamy Wine Sauce
INGREDIENTS
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1 tablespoon olive oil
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4-6 small chicken breasts or thighs (we used skinless-boneless thighs)
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3 medium leeks, white and light green parts only, thoroughly washed and sliced into 1/4 inch rounds
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3 cloves garlic, minced
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2 cups crimini or button mushrooms, sliced (9oz, 250g)
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4 cups baby spinach (5oz, 150g), washed
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2/3 cup dry white wine (we used Sauvignon Blanc) (150ml)
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1 1/2 teaspoons fresh thyme
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2 teaspoons lemon zest (approx. one lemon)
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1 cup low sodium chicken stock (250ml)
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1 cup heavy cream (200ml)
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1 tablespoon dijon mustard
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Coarse kosher salt and freshly ground black pepper
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