Herbed Chicken with Leeks

Ingredients:
2 chicken breast fillets, skinless, boneless
or 4 chicken thighs, skinless, bone in
2 large leeks, julienned
1 teaspoon basil
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme
1 cup white wine (approx.)
1-2 tablespoon. Dijon mustard or to taste
1/2 cup cream
salt to taste
black pepper to taste
flour for dredging
olive oil for frying cornstarch

Directions:
Roll the chicken pieces in flour
and lightly brown them in oil using medium heat.
Wash the leeks after discarding the roots and green tops,
then julienne the white part,Cut off the tops and roots,
cut it down the middle long ways then slice diagonally.
Dirt often collects at the base of the leaves so be careful
to discard or wash these parts.
Grind the basil, sage, rosemary
and thyme using a mortar and pestle.
When the chicken has browned, reduce the heat
and add the leeks and spices.
Pour the white wine over the chicken and quickly cover the pan.
Stock, or part stock and part wine could
also be used, but wine is better.
Simmer on low for about 30 to 40 minutes.
Remove the chicken and keep it warm in the oven.
Reduce the heat on the leek mixture
and add about a tablespoon of mustard
some cornstarch, and the cream, to make a sauce.
Stir until mixture is smooth.
Season the the sauce with salt and pepper to taste,