4 tbsp. butter
1 bunch baby carrots, peeled and julienned
1 bunch leeks, white part only, cleaned and julienned
1/4 c. white wine
1/4 c. chicken stock
2 tbsp. chopped parsley
1 tbsp. chopped fresh dill
2 tbsp. hot-sweet mustard or Dijon mustard
6 boned and skinned chicken breast halves
Salt and pepper

In a large skillet or saute pan, melt butter and saute carrots and leeks over medium heat, about 8 minutes, or until vegetables start to become limp. Add wine and stock and cook for another 2 minutes. Stir in parsley, dill and mustard, cover and cook for about 8 more minutes or until vegetables are soft. Place chicken breasts over the vegetables, cover and cook for 15 minutes, over low heat. Add salt and pepper to taste.

To serve: Place a bed of carrots and leeks on each plate topped with a chicken breast half. Sprinkle with additional dill and-or parsley if desired. Serves 6. This is a very nice dish for a special occasion or for company.