Clean and dry chicken, leeks and mushrooms. Slice mushrooms and leeks and set aside.

Slice Chicken in half and dredge through seasoned flour mixture. Shake off excess.

Set aside until ready to use.

Heat 3 tablespoons of extra virgin olive oil in a sauté pan and cook chicken;transfer to a covered dish to keep warm.

In the same pan add the remaining olive oil and sauté mushrooms for a few minutes. Then add the wine and chicken stock. Reduce the mixture to about half;then add the heavy cream and the ground mustard. Continue to reduce. Add the chicken back to the pan and coat in the cream sauce. Once the mixture begins to thicken add the leeks and continue to cook until reduced by half.

Transfer to a serving dish.