Best Jerry Traunfelds Tarragon Chicken Breast With Buttery Leeks Recipes

Jerry Traunfeld's Tarragon Chicken Breast With Buttery Leeks image

Provided by Chef Kate

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.

Herbed Chicken Breasts With Buttered Leeks image

Provided by echo echo

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups thinly sliced leeks, white and light green parts only
2 cups chicken broth (I use low-sodium) or 2 cups chicken bouillon (I use low-sodium)
4 tablespoons unsalted butter
4 boneless skinless chicken breasts
kosher salt
pepper
2 teaspoons lemon juice
2 tablespoons coarsely chopped fresh tarragon or 2 tablespoons fresh marjoram

Steps:

In a large skillet bring the chicken broth and 2 Tbs butter to a gentle boil over medium heat.
Cook leeks in the broth mixture over medium heat about 8 minutes, until tender with the broth boiled down enough that leeks are not completely submerged.
Salt and pepper the chicken breasts and place on top of the simmering leeks, spooning some of leeks over the chicken.
Reduce the heat to low and cook, covered, 10-15 minutes until done.
Remove chicken and keep warm on a warmed platter.
Increase the heat under the leeks to high and stir in the lemon juice, the remaining 2 Tbs butter, and the chopped herb. When the butter melts, taste the sauce and adjust seasonings if needed.
Pour the leek sauce over the chicken and serve.

Nutrition Facts : Calories 290.6, Fat 15.6, SaturatedFat 8.2, Cholesterol 106, Sodium 522.2, Carbohydrate 8.2, Fiber 1, Sugar 2.2, Protein 28.9

Baked Tarragon Chicken Breasts image

Provided by Chicagoland Chef du

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 -6 chicken breast halves
2 tablespoons butter
2 tablespoons Dijon mustard
3 tablespoons white wine, dry
1 teaspoon lemon juice
1 tablespoon fresh tarragon, chopped or 1 teaspoon dried tarragon
1/2 teaspoon salt (optional)
pepper, to taste

Steps:

Preheat oven to 350°.
Place chicken in a lightly spray 8x8 baking dish or casserole.
In a small sauce pan. melt butter.
Whisk in remaining ingredients.
Pour over chicken.
Bake covered for 20 minutes, uncover and bake for an additional 15-20 minutes until thickest part of breast is no loner pink.
Spoon sauce over chicken and serve.