Creamy tarragon-dijon chicken with leeks

Ingredients

• 1 tablespoon oil
• 2 large bone-in chicken breasts, whole, brined (use your favorite brine or check out a quick brine I love in the summary section)
• 2 large leeks, finely sliced
• 2 garlic cloves, minced
• 8-9 ounces cream (250 milliliters)
• 2 teaspoons Dijon mustard (Maille is best)
• 1 teaspoon wholegrain mustard
• juice of 1/2 lemon
• 2 teaspoons fresh tarragon, chopped
• salt and pepper to taste (go easy on the salt, keeping in mind the brined chicken will be saltier than unbrined chicken)
• whole leaf tarragon for garnish

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Preparation

• Preheat oven to 350º. Remove chicken from brine and pat dry with paper towels. Season with pepper (and salt, if you did NOT brine). Heat 1 tablespoon oil in large skillet over medium-high heat. Place chicken carefully in skillet and cook 5 minutes on each side. Remove chicken to ovenproof pan and place in oven for 15-20 minutes or until cooked through. (If you're using boneless skinless chicken breasts, you can skip this step, as the filets will cook through on the stovetop).
• Add leeks and garlic to the skillet and reduce heat slightly. Cook about 5 minutes, or until softened.
• Add cream and mustards and let simmer about 3 minutes.
• Add chicken, lemon juice, and 2 teaspoons chopped tarragon and let cook for about 1-2 minutes. Serve with rice, pasta, or grain of your choice. Garnish with fresh tarragon and lemon slices.