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home > recipes > meat > chicken in tarragon and leek sauce
Chicken in Tarragon and Leek Sauce Ingredients (serves 4) 4 chicken breasts 2 medium leeks 1tb chopped fresh tarragon (or 1-2tsp dried) 1 glass dry white wine 1/4 pint chicken stock 1/4 pint double cream 2tb plain flour 2oz butter salt and pepper Melt the butter in a thick bottomed frying pan, and fry the chicken breasts for around 15 minutes until fully cooked. Remove from the pan, and keep warm (eg. in an oven on low). Chop the leeks into 'rings', and add to the pan. Fry for a few minutes until soft. Sprinkle over the flour, and stir in. Add the white wine and the chicken stock and bring to the boil. Add the tarragon and seasoning, and simmer for a few minutes. Stir in the cream, return the chicken breasts to the pan, and heat through. Serve with crusty bread, and the rest of the wine! -- Mike Downey, Ellesmere Port/Cheshire/England ------------------------------------------------- Mike Downey mike@mjd.u-net.com http://www.personal.u-net.com/~mjd -------------------------------------------------

Chicken in Tarragon and Leek Sauce


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keyword: chicken
keyword: tarragon
keyword: sauce
ethnicity: french
recipes for meat
recipes by mike
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(posted February 26, 1997)

Chicken in Tarragon and Leek Sauce

Ingredients (serves 4)

4
chicken breasts
2 medium leeks
1tb chopped fresh
tarragon (or 1-2tsp dried)
1 glass
dry white wine
1/4 pint
chicken stock
1/4 pint double
cream
2tb plain
flour
2oz
butter
salt and pepper

Melt the butter in a thick bottomed frying
pan, and fry the chicken breasts
for around 15
minutes until fully
cooked. Remove from the pan, and keep warm (eg. in an
oven on low).
Chop the leeks into 'rings', and add to the pan. Fry for a few minutes until
soft. Sprinkle
over the
flour, and stir in. Add the white
wine and the chicken stock and
bring to the
boil.
Add the
tarragon and seasoning, and simmer for a few minutes. Stir in the
cream, return the
chicken breasts to the pan, and heat through.

Serve with crusty
bread, and the rest of the
wine!


-- Mike Downey, Ellesmere Port/Cheshire/
England
-------------------------------------------------
Mike Downey mike@mjd.u-net.com
http://www.personal.u-net.com/~mjd
-------------------------------------------------



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from Colton, United Kingdom wrote:0  0

Easy and delicious. A step better than tarragon chicken. Very comforting and tasty.
5 starsJuly 17, 2012


 
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