Chicken Saute with Creamy Mushroom & Leek Sauce

This was very good and simple. I substituted onion as I didn't have any leeks. Instead of the cornstarch, I used some of the leftover flour from dredging the chicken. I added a little garlic and onion powder to the chicken when browning it, and used chicken broth for all of the liquid. The flavor is somewhat mild, so I would suggest adding your own preferred flavors if you like more of a zing. It's creamy good and I'd make it again.

This rating pertains only to the sauce, as I didn't follow directions for cooking the chicken, and feel that it's not fair to rate the recipe on what I didn't do! I had to cook the chicken much longer as I used wholel legs (bone & skin on). Sauteed them quite a bit longer as they were much thicker than pounded breasts would be. I doubled the sauce, and I'm so glad I did! It was truly wonderful - will continue to make this, maybe using BS thighs instead.

I served this last night and it was a huge hit. Yes, the flavors are subtle, but that' part of it's charm. It was creamy and the flavor of the leeks and mushrooms came through to create a very sophisticated dish. Even better, it was quite easy!

Fairly bland and boring I found this dish disappointing. It looks much better than it tastes, which is fairly bland and boring. It's possible that tripling the amount of Dijon mustard might help, but it's difficult to tell. Might not be a bad idea to also add a tablespoon of something punchy, like capers.

I made this dish for my boyfriend and he loved it :) he said it was the best dish he's ever had... I have to say this was an awesome recipe.. simple to cook but comes out like something you'd get served in a good restaurant..