lin_in_seattle
Well-known member
I made this two nights ago. I cut the recipe in half with no problems. It turned out great!
Quick Recipe: Tarragon Chicken Breasts with Buttered Leeks
4 servings
2 cups thinly sliced leeks, white and light-green parts only
2 cups reduced-sodium chicken broth
4 tablespoons unsalted butter, divided
4 boneless, skinless chicken breast halves
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
2 tablespoons coarsely chopped tarragon
1. Put leeks in a large skillet with broth and 2 tablespoons butter. Cook at gentle boil over medium heat about 8 minutes or until they are tender and the broth has boiled down enough so that the leeks are no longer completely submerged.
2. While the leeks are cooking, sprinkle both sides of the chicken breasts with salt and pepper. Place on top of the simmering leeks, spooning some over the top. Cover pan tightly.
3. Reduce heat to low. In 10 minutes test chicken for doneness. It should feel firm when you press on it, and if you cut a slit into the thickest part of the breast there should be no translucence. Continue cooking if needed, but don't overcook.
4. When chicken is done, lift pieces from the leeks and put on a warm serving platter. Increase heat to high and stir in lemon juice, remaining 2 tablespoons butter and the tarragon. When butter melts, taste sauce and add salt and pepper if needed. Pour leek sauce over chicken and serve.
Data per serving:
Calories 282
Protein 30.03g
Fat 14.55g
Carbohydrates 7.19g
Sodium 828mg
Saturated fat 8.12g
Monounsaturated fat 3.96g
Polyunsaturated fat 1.13g
Cholesterol 103.68mg
From "The Herbal Kitchen: Cooking with Fragrance and Flavor" by Jerry Traunfeld
Copyright © 2006 The Seattle Times Company
Quick Recipe: Tarragon Chicken Breasts with Buttered Leeks
4 servings
2 cups thinly sliced leeks, white and light-green parts only
2 cups reduced-sodium chicken broth
4 tablespoons unsalted butter, divided
4 boneless, skinless chicken breast halves
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
2 tablespoons coarsely chopped tarragon
1. Put leeks in a large skillet with broth and 2 tablespoons butter. Cook at gentle boil over medium heat about 8 minutes or until they are tender and the broth has boiled down enough so that the leeks are no longer completely submerged.
2. While the leeks are cooking, sprinkle both sides of the chicken breasts with salt and pepper. Place on top of the simmering leeks, spooning some over the top. Cover pan tightly.
3. Reduce heat to low. In 10 minutes test chicken for doneness. It should feel firm when you press on it, and if you cut a slit into the thickest part of the breast there should be no translucence. Continue cooking if needed, but don't overcook.
4. When chicken is done, lift pieces from the leeks and put on a warm serving platter. Increase heat to high and stir in lemon juice, remaining 2 tablespoons butter and the tarragon. When butter melts, taste sauce and add salt and pepper if needed. Pour leek sauce over chicken and serve.
Data per serving:
Calories 282
Protein 30.03g
Fat 14.55g
Carbohydrates 7.19g
Sodium 828mg
Saturated fat 8.12g
Monounsaturated fat 3.96g
Polyunsaturated fat 1.13g
Cholesterol 103.68mg
From "The Herbal Kitchen: Cooking with Fragrance and Flavor" by Jerry Traunfeld
Copyright © 2006 The Seattle Times Company