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1
Season chicken with salt and pepper.
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2
Ready a sauce pan.
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3
In a separate pan bring water to simmer and poach chicken until done and tender about 3-5 minutes.
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4
Remove the chicken to sauce pan with slotted spoon and add 1 tablespoon butter.
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5
Add 2 tablespoons butter to a saute pan.
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6
When the butter begins to foam and slightly brown, add the mushrooms.
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7
Saute for 5-7 minutes then pour over chicken.
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8
Add 2 tablespoons butter to saute pan; cook leeks and celery over low heat until tender.
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9
Pour leeks and butter over chicken and mushrooms.
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10
Add 1/2 cup champagne or prosecco to the saute pan and reduce by 1/2.
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11
Add chicken stock, thyme and oregano to prosecco and bring to boil.
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12
Reduce heat to low and simmer for 5 minutes.
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13
In a small bowl whisk 1/2 cup cold water and flour to make a paste.
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14
Add 1/2 cup stock form saute pan and whisk until smooth.
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15
Add another 1/2 cup stock and whisk.
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16
Pour back into stock, straining if necessary to remove any tiny lumps.
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17
Whisk together the Dijon mustard, cream, salt and pepper to taste and pour into chicken stock.
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18
Whisk together while it thickens.
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19
Bring to a boil and then pour over chicken.
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20
Ladle chicken and sauce onto plate and add the puff pastry.
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21
Serve immediately.
