Simple chicken and leek stew

2 Tbsp. olive oil
2 medium leeks, white and tender green parts only, thinly sliced
1/2 pound cremini mushrooms, thinly sliced
salt and pepper
1 pound skinless, boneless chicken breasts, cut into 2 inch (or smaller) pices
all-purpose flour, for dusting (about 2 Tbsp.)
1 1/2 cups chicken stock
1 Tbsp. thyme
2 Tbsp sour cream
2 tsp. Dijon mustard
steamed rice for serving

1. in a skillet, heat 1 Tbsp of the oil. Add the leeks and cook over moderate heat, stirring, until softened, about 5-7 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender, about 4 minutes. Pour into bowl and set aside.
2. Season chicken with salt and pepper and lightly dust with flour, shaking off any excess (or place chicken and flour in ziplock bag and shake until coated. Heat remaining 1 Tbsp. oil in the skillet. Add the chicken and cook over moderate heat until golden brown, about 2 minutes per side. Add chicken stock and simmer until chicken is just cooked through, about 1 minute. Using a slotted spoon, transfer the chicken to a plate with the vegetables.
3. Simmer stock over med-high heat until reduced by half, about 2 minutes. Return chicken, leeks and mushrooms to the skillet and simmer over low until warmed through, about 1 minute.
4. In a small bowl, blend the sour cream with the mustard and stir into the stew. Remove from heat, season with salt and pepper and serve. The stew tastes great over rice.

makes 4 servings