Chicken in mustard marinade with leek, stewed in cream.
Sprinkle the chicken with chopped rosemary leaves, mustard powder, salt, pepper, drizzle with olive oil. Grate.
Heat the oil in a frying pan, add the chicken and press down with a spatula. Fry on both sides.
Cut the leek thinly. Move the chicken to the side and add the leeks to the skillet. Crush the garlic. Splash white wine. Evaporate. Pour in the cream, cover with a lid and simmer a little. At the end of cooking, add grainy mustard.
Enjoy your meal!