Chicken and Leeks

1: Add olive oil to a large heated pan and add salt and peppered chicken breasts or thighs until browned on each side.

2: Remove the chicken, add a bit more olive oil as needed and add in chopped carrots. Cover and cook on medium heat for about 10-15 minutes until the carrots are tender.

3: Add chopped leeks, making sure to not use the dark green parts. Mix often for about 5 minutes.

4: Push ingredients to the side and add in at least 1/2 cup broth, then add the meat back in. Cover and cook for about 20 minutes, depending on the thickness of your chicken.

5: Drain and add the can of beans for the last few minutes to heat and soften them up.

6: Add more chicken broth if desired or corn starch to thicken, as well as the mustard. Mix and serve.