From Rachael Ray's website
* 2 tablespoons extra virgin olive oil (EVOO)
* 2 pieces boneless, skinless chicken breast, halved across
* 4 pieces boneless, skinless chicken thighs, trimmed up
* Salt and pepper
* 4 slices smoky bacon
* 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 the table
Preparation
Heat two skillets each with 1 tablespoon EVOO over medium-high heat. Season the chicken with salt and pepper and add to the first skillet. Cook the chicken for 12 minutes, turning once.
Meanwhile, add the bacon to second skillet. While the bacon cooks, halve the trimmed leeks lengthwise, then slice half-inch thick and vigorously wash in a colander; dry on kitchen towel. Add the leeks to the bacon and sauté to soften, 5-7 minutes. Sprinkle the flour over the leeks, 1 minute. Stir in the stock and tomatoes and reduce the heat to a simmer.
When the chicken is done, remove it to a platter and deglaze the pan drippings with the wine, scraping up the bits and color for 30 seconds. Pour the drippings into the gravy pan and stir to combine.
Finish the gravy with the cream. Stir to combine, and when sauce comes back up to a bubble, turn off the heat and stir in the Dijon mustard.
Spoon the BLT gravy over the chicken and serve with crusty bread, torn into pieces for mopping.
**This was deeee-licious! I'm making this again!
