Chicken With Tarragon And Leeks Recipes

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JERRY TRAUNFELD'S TARRAGON CHICKEN BREAST WITH BUTTERY LEEKS



Jerry Traunfeld's Tarragon Chicken Breast With Buttery Leeks image

This dish, featured in Rob Kasper's column, tastes like spring. Try it with fresh asparagus and baby new potatoes. From the Splendid Table's How to Eat Supper, by Lynne Rossetto Kasper and Sally Swift. Jerry Traunfeld is a chef in Woodinville, Washington and the author of The Herbfarm Cookbook.

Provided by Chef Kate

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups leeks, white and light green parts only, thinly sliced
2 cups chicken broth (I use homemade, salt free)
4 tablespoons unsalted butter (divided use)
4 boneless skinless chicken breasts, about 1 1/2 pounds (organic if possible)
kosher salt & fresh ground pepper
2 teaspoons lemon juice, fresh
2 tablespoons tarragon leaves, fresh, coarsely chopped

Steps:

  • Place leeks in a large skillet with chicken broth and 2 tablespoons of the butter.
  • Cook at a gentle boil over medium heat until the leeks are tender and the broth has boiled down far enough so that the leeks are no longer completely submerged; this should take about 8 to 10 minutes.
  • Sprinkle both sides of the chicken breasts with salt and pepper.
  • Place them on top of the simmering leeks, spoon some of the leeks over the chicken, and cover the pan tightly.
  • Reduce the heat to low; after 10 minutes, test the chicken for doneness. It should feel firm when you press it. If breast pieces are large, it could take as long as 15 minutes, but don't overcook them.
  • When the chicken is done, transfer it to a warm platter.
  • Increase the heat under the leeks to high; stir in the lemon juice , the remaining 2 tablespoons of butter and the tarragon.
  • When the butter melts, season with salt and pepper to taste.
  • Pour the leek sauce over the chicken and serve.

CHICKEN TARRAGON WITH LEEKS



Chicken Tarragon with Leeks image

Quick, lowfat tarragon chicken breasts in creamy leek sauce. Great for dieters! From Betty Crocker's New Choices Cookbook.

Provided by ChipotleChick

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves
1 cup sliced leek (about 2)
3/4 cup evaporated skim milk
1 tablespoon Dijon mustard
1/2 teaspoon dried tarragon
1 teaspoon cornstarch

Steps:

  • Spray a large skillet with nonstick spray.
  • Cook chicken breasts over medium heat, turning once, about 6-7 minutes per side, or until juices run clear.
  • Remove the chicken and keep it warm.
  • Cook the leeks about 3 minutes on medium to medium high, until crisp tender, stirring often.
  • Mix the remaining ingredients and stir into leeks.
  • Bring to a boil, stirring on occasion.
  • Boil and stir about 1 minute until thickened slightly.
  • Add the chicken and heat through.

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