Chicken with Mustard and Wine Sauce -

2 tb Oil, preferably peanut

2 ea Large garlic cloves sliced

2 tb Chopped shallots

1/2 c Dry white wine

1 c Leeks, sliced into 2" pieces

1 x Salt and pepper to taste

3 tb Dijon mustard

1/4 c Whipping cream

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.