Rachael Ray's 15- Minute Meal: Chicken with BLT Gravy

The "BLT" stands for "Bacon, Leeks, and Tomato" :)

I made this today for lunch and we really enjoyed it! It took me a little bit longer than 15 minutes, but not too much (although I wasn't timing it or anything). Darrin even took seconds! :) Served with sourdough bread for "mopping". It would be great with rice too!

Oh and FYI -- I fixed everything as the recipe states... except that I only used boneless skinless thighs (they're so much cheaper) and could only fit 5 in my pan (so we only had 5 pieces of chicken, not 8 as the recipe calls for). I only used 1 leek, and not 2 (which was good since I had less chicken). Besides that though - stuck with everything else!

Ingredients
2 tablespoons EVOO - Extra Virgin Olive Oil
2 pieces boneless, skinless chicken breast, halved across
4 pieces boneless, skinless chicken thighs, trimmed up
Salt and pepper
4 slices smoky bacon (chopped)
2 leeks
2 tablespoons flour
1 cup chicken stock
2 small plum tomatoes
1/2 cup dry white wine
1/2 cup cream
1 tablespoon Dijon mustard
Crusty bread, to pass at table

Directions
Heat 2 skillets each with 1 tablespoon EVOO over medium-high heat. Season chicken with salt and pepper and add to first skillet, cook chicken 12 minutes, turning once.

Meanwhile, add bacon to second skillet. While bacon cooks, halve trimmed leeks lengthwise then slice 1/2 inch thick and vigorously wash in a colander then dry on kitchen towel. Add leeks to bacon and saute to soften 5-7 minutes. Sprinkle flour over the leeks 1 minute. Stir in stock and tomatoes and reduce heat to a simmer.

When chicken is done remove to platter and deglaze the pan drippings with wine, scraping up the bits and color 30 seconds, pour drippings into the gravy pan, stir to combine.
Finish gravy with cream, stir to combine and when sauce comes back up to a bubble, turn off heat and stir in Dijon mustard.

Finish gravy with cream, stir to combine and when sauce comes back up to a bubble, turn off heat and stir in Dijon mustard.

Spoon BLT gravy over chicken and serve with crusty bread torn into pieces for mopping.