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Chicken Breasts with Leeks & Whole Grain Dijon Mustard

  1. Marinate the chicken breasts in the lemon and sugar for 1 to 3 hours.
  2. Split in half, wash and slice the white of leeks very thinly
  3. Heat the butter in a 4qt. pot, add the sliced leeks and lower the flame.
  4. Stew the leeks over low heat stirring occasionally to prevent them from browning.
  5. Once the leeks are soft add the milk and reduce by half under moderate heat.
  6. Pour the mixture in the food processor, puree it for 1 minute, adding the cream
  7. Put the puree back into the pot and reduceover low heat till it becomes a thick puree.
  8. Add the salt and pepper to taste
  9. Away from the heat, add the mustard.  
  10. Set aside.
  11. Heat-up the grill for 10 minutes.
  12. Set the oven at 220°.
  13. Pull the chicken breast out of the marinade. Pad them dry with a paper towel.
  14. Place the marinated chicken breasts on the "Lacanche" hot grill at a 45° angle, presentation side first. Baste the other side with the marinade.
  15. Once the scoring marks on the meat reach a rich brown color (+/-3 minutes), turn the chicken breast on the other side and proceed the same way.
  16. Once the chicken is marked on both sides, place it on an oven tray and finish cooking in the oven set at 220° for 6 minutes.
  17. While the chicken is cooking, heat-up the leek puree over low flame.
  18. Once the chicken is cooked, spoon the leek puree onto plates and pose the grilled chicken on it.


  • 6 Chicken Breasts
  • Juice of 2 Lemons
  • 1 Tbs. Sugar
  • 6 White Part of Fresh Leeks
  • 25gr Butter
  • 25c1 Heavy Cream
  • 25c1 Whole Milk
  • 2Tbs Whole Grain Dijon Mustard
  • Salt & Pepper


  • 1 bowls
  • 1 sauce pot
  • 1 shallow dish
  • Paper towel
  • Oven tray
  • 1 food processor
  • Basting brush