Chicken Breasts Dijon

This is an easy week night meal that is relatively low fat and very flavorful.  We served it with a green salad, roasted cauliflower with panko and parmesan, and green beans with mushrooms.

• 2 tablespoons olive oil
• 4 skinless, boneless chicken breasts (about 1 1/2 pounds)
• Kosher salt and freshly ground black pepper
• 1 onion, minced (about 1 cup)
• 4 garlic cloves, minced
• 2 cups  stock
• 1 cup  white wine
• 1/2 cup Dijon mustard
• 2 tablespoons minced fresh thyme plus thyme leaves for garnish
• 1 tablespoon  butter

• Heat oil in a large heavy Dutch oven over medium-high heat. Season chicken breasts with salt and pepper. Place chicken in Dutch oven and cook until brown on both sides, 12-15 minutes total. Transfer to a plate and set aside.
• Place leeks and onion in same pot and sauté until tender, about 8 minutes. Add garlic and sauté until tender, about 2 minutes. Stir in broth, wine, Dijon mustard, and minced thyme and bring to a simmer. Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes.
• Transfer chicken to plates. Bring liquid in pot to a boil; cook until sauce is thickened and glossy, about 15 minutes. Whisk in butter and season with salt and pepper. Spoon sauce over chicken and garnish with thyme leaves.