1 tablespoon olive oil

1 chicken cut into 6 pieces

2 leeks cut thick almost no green

1 tablepoon flour

i cup chicken stock

1/4 heavy cream or creme fraiche

1 teaspoon Dijon

2 teaspoons lemon juice

In heavy saucepan just large enough to hold chicken pieces, add olive oil and fry chicken till nice and brown

Add leeks and saute briefly

Add flour and stir

Add wine and chicken stock, stir well

Cover pan and cook gently till breats are almost done, about 10 minutes -- do not overcook

Remove breasts and reduce everything till nice and thick

Bone the breasts

Add cream, mustard and lemon juice to the pan, adjust seasoning and place the now boned breasts back in

Heat and serve on rice