Rev: Tarragon Chicken Breasts with Buttered Leeks

[lcc]

I often read these boards but rarely post. I made this dish earlier this week and it was so good and easy that I had to share. The beauty of this dish is you could use just about any fresh herb with this and it would be delish. The tarragon gave it a slight anise flavor.

I made some jasmine rice to serve with it that I also cooked with leeks and chicken broth. I think it would also be great with potatoes, you could put the extra sauce on the potatoes.

* Exported from MasterCook *

Tarragon Chicken Breasts with Buttered Leeks

Recipe By :Jerry Traunfeld, The Herbal Kitchen: Cooking with Fragrance and Flavor 2005
Serving Size : 4 Preparation Time :0:30
Categories : Main Dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups leeks -- thinly sliced (1 large or 2 small)
2 cups chicken broth
2 tablespoons unsalted butter
4 skinless boneless chicken breasts -- about 1 1/2 pounds
kosher salt -- to taste
freshly ground black pepper -- to taste
2 teaspoons fresh lemon juice
2 tablespoons fresh tarragon -- coarsely chopped

Put the leeks in a large skillet with the chicken broth and 2 tablespoons of the butter. Cook them to a gentle boil over medium heat until they are tender and the broth has boiled down far enough that the leeks are no longer completely submerges. This should take about 8 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. In 10 minutes test the chicken doeness. It should feel firm when you press on it, and if you cut a slit in to the thickest part of a breast, there should be no sign of translucence. If the breast pieces are large, it could take as much as 15 minutes, but don't overcook them.

When the chicken is done, lift the pieces from the leeks and put them on a warm platter. Increase the heat under the leeks to high and stir in the lemon juice, the remaining 2 tablespoons butter, and tarragon . when the butter melts, taste the sauce and add salt and pepper if you think it needs it. Pour the leek sauce over the chicken and serve.

Source:
"Splendid Table - Lynne Rosetto Kasper"
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Per Serving (excluding unknown items): 358 Calories; 9g Fat (24.8% calories from fat); 58g Protein; 7g Carbohydrate; 1g Dietary Fiber; 152mg Cholesterol; 545mg Sodium. Exchanges: 8 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat.

NOTES : Tarragon sings out most beautifully when added to a dish with simple flavors. This one, which takes just 20 minutes to preapre, is a perfect example. Chicken breasts are tucked into a bed of soft buttery leeks to braise and finished with a small handful of fresh anise-flavored leaves.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

[Meg O'C]

This sounds delish! Thanks for sharing.

[oceanjasper]

I made this for dinner tonight and it is fantastic! The chicken is so tender and I love the tarragon-flavoured buttered leek sauce. I didn't have fresh tarragon (couldn't find any!), but dried tarragon flakes worked just fine. I can definitely see myself making this recipe often. Thanks so much for posting it!

[kcmo727]

Originally Posted by oceanjasper

I didn't have fresh tarragon (couldn't find any!), but dried tarragon flakes worked just fine.

Just wanted to let you know that tarragon is VERY easy to grow yourself...just buy a single plant of it at the nursery, stick it in the ground or a pot and let it grow, and water when it looks dry. It comes back dependably each spring so you only have to plant it once. You should give it a try!

lcc: thanks for this recipe -- looks great and I will be giving it a try soon. Keep those posts coming!!

[SweetTooth]

I am not a real anise fan. Any ideas what other spice would be good here in place of the tarragon?

[oceanjasper]

Originally Posted by SweetTooth

I am not a real anise fan. Any ideas what other spice would be good here in place of the tarragon?

It's interesting, because I totally dislike anise and yet I love tarragon. I find them to be very different and yet I read and hear the comparison of tarragon to anise all the time. Must have wonky tastebuds or something!

You could put almost anything in there, as it is very subtle. Parsley, Thyme, Marjoram, Basil, Rosemary, Herbs de Provence...

[oceanjasper]

Originally Posted by kcmo727

Just wanted to let you know that tarragon is VERY easy to grow yourself...just buy a single plant of it at the nursery, stick it in the ground or a pot and let it grow, and water when it looks dry. It comes back dependably each spring so you only have to plant it once. You should give it a try!

I just might have to do that! I tried to grow cilantro last year, but that didn't work out so well for me.