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  • Writer's pictureTina Kozman

Grainy Mustard Chicken with Leek Cream Sauce

This crowd pleasing recipe really highlights the flavor of the leeks. I use organic chicken and cream whenever possible. This recipe works very well with seafoods such as mussels or white fish as well.

To make it vegetarian or vegan you could also sub out the chicken for cauliflower florets, and sub out the dairy cream for a delicious and rich coconut cream.


All About Leeks

History Makers

Leeks were prized by the ancient Greeks and Romans and were especially revered for their beneficial effect upon the throat.

The Greek philosopher Aristotle credited the clear voice of the partridge to a diet of leeks, while the Roman emperor Nero supposedly ate leeks everyday to make his voice stronger.

Nutritional Powerhouses
Flavonoids Forever




1 Tbsp coconut oil or butter

2 large leek, white and light green parts only, chopped

2-3 organic chicken breast

½ C of water or broth

1 C of organic heavy cream or 1 can full fat coconut cream

2-3 Tbsp of Grainy Dijon mustard

1 Tbsp of mustard powder

A pinch of Sea salt/ Celtic sea salt

Step 1: Prepare the Chicken

Season chicken with salt, pepper and mustard powder on both sides.

In large pan add coconut oil or butter and brown the chicken on medium to high heat .

Once chicken has browned turn the heat down to medium and add leeks, sauté until tender, about 5 minutes.

Step 2: Finish off the Dish

Add grainy mustard to the pan and add water or broth. Cover and simmer until the chicken is cooked through.

Once the chicken has cooked, add cream ( dairy or coconut ) and stir on a gentle simmer – about 2 minutes.

Serve warm


Beet salad with goat cheese and leafy greens

I hope you enjoy this dish as much as I do! Let me know what you think in the comments, and be sure to follow me on IG!

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