JERRY TRAUNFELD'S TARRAGON CHICKEN BREAST WITH BUTTERY LEEKS
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
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.
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Ali Raza qurashi
[email protected]I'm not sure about this recipe. It seems like there are a lot of ingredients and steps involved.
Surojit Saha
[email protected]This recipe looks amazing! I'm definitely going to give it a try.
Jade kass
[email protected]I'm always looking for new chicken recipes and this one definitely fits the bill. I can't wait to try it!
Muhammad Shahbaz Mahar Sukhera
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Agaba Baker
[email protected]I'm not a fan of chicken breast, but I really enjoyed this recipe. The tarragon and leeks really made it special.
Anu Sunar
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make.
archie landymore
[email protected]I didn't have any leeks, so I used green onions instead. It was still delicious.
Mushid Sai
[email protected]I'm allergic to tarragon, so I substituted it with thyme. It turned out great!
Mr. 718 Ricardo Ferreiro
[email protected]This recipe is a bit bland for my taste. I think it needs more seasoning.
Jane Chege
[email protected]I'm not sure what went wrong, but my chicken turned out dry. I think I might have overcooked it.
Babirye Hasifah
[email protected]I've made this recipe several times now and it's always a hit. My family and friends love it!
Samad Hussain
[email protected]This dish is a bit time-consuming to make, but it's totally worth it. The flavors are incredible.
Lucas Akinyele
[email protected]I'm not a big fan of tarragon, but I decided to give this recipe a try anyway. I'm glad I did! The tarragon added a subtle flavor that complemented the chicken and leeks perfectly.
A R Baloch
[email protected]This recipe is a great way to impress your guests. The presentation is beautiful and the taste is even better.
Drk Etern
[email protected]I followed the recipe to a T and the results were fantastic! The chicken was cooked to perfection and the leeks were melt-in-your-mouth delicious.
Wolfie_moonbright
[email protected]This dish is a winner! I love how the tarragon adds a unique flavor to the chicken. It's definitely a keeper.
Chloe ellender
[email protected]I've tried many chicken recipes, but this one stands out. The combination of tarragon, chicken, and buttery leeks is simply divine.
Nobom Maswana
[email protected]This tarragon chicken with buttery leeks is a masterpiece! The chicken was incredibly tender and flavorful, while the leeks added a delightful sweetness and earthiness.