Simple Chicken & Leek Stew

• 1 lb. boneless chicken breasts, cut into 2" pieces
• flour for dredging
• salt & pepper
• 1 1/2 cups chicken stock
• 3 leeks, trimmed and cut into thin slices
• 1/2 lb. cremini mushrooms
• 1 tbsp chopped fresh thyme
• handful of frozen peas
• 2 tbsp sour cream
• 2 tbsp Dijon mustard (I used grainy mustard and Dijon mixed)

1. In a heavy large skillet, cook the leeks and mushrooms a few minutes till done, and transfer to a bowl.
2. Coat the chicken pieces in flour w/ salt & pepper, shaking off the excess flour.
3. In the same skillet, add more olive oil and cook the chicken pieces about 3 minutes per side until done.
4. Add the chicken stock and bring to a simmer with the fresh thyme for about 5 minutes until chicken is cooked thru. Add the vegetables back into the pan and simmer another minute with the frozen peas.
5. In a small bowl, combine the sour cream and mustards together.
6. Stir the mustard cream mixture into the stew at the end, just before serving, and season with salt & pepper.

chicken breasts, flour, salt, chicken stock, leeks, cremini mushrooms, thyme, handful of frozen peas, sour cream

Taken from www.epicurious.com/recipes/member/views/-simple-chicken-leek-stew-50131137 (may not work)