Mustard Chicken

Today's recipe was from Better Homes and Garden (http://www.bhg.com/recipe/chicken-dijonnaise/) - with minor revisions of course.

Ingredients:

- 4 chicken thighs (they were cheaper)

- 1/4 all purpose flour

- 1/4 tsp ground pepper

- 1 small leek (they don't sell single green onions at the market)

- 2 tbsp margarine

- 1/3 cup whipping cream

- 3 tbsp Jalepeno honey mustard (from Leavenworth)

- 3 tbsp white wine

We also made rice on the side and mixed in some frozen vegetables approximately 8 minutes before removing the rice from heat.

Instructions:

1) Mix the flour and pepper.

2) Coat the chicken with the flour mixture.

3) Melt the butter in a skillet on medium heat.

4) Place the chicken skin down in the skillet and cook, without moving, for 15 minutes until it is golden brown. If it starts to burn, turn the heat down a bit.

5) While waiting for the chicken, dice and wash te leek.

6) Also while the chicken is cooking, mix the whipping cream, mustard, and wine.

7) When the chicken is brown, flip an cook for another 20-30 minutes.

8) When the chicken is cooked, set aside, keeping the drippings in the skillet.

9) Add the leek to the drippings.

10) Cook until limp, approximately 2 minutes.

11) Add the mustard mixture in.

12) Cook 2-3 minutes until thick.

13) Serve sauce on chicken and rice - didn't even need srirachi since the mustard had a Jalepeno kick to it.