TARRAGON CHICKEN BREASTS WITH BUTTERED LEEKS

TARRAGON CHICKEN BREASTS WITH BUTTERED LEEKS image

Yield 4 people+

Number Of Ingredients 7

Previous Next

2 cups thinly sliced leeks, white and light green parts only(1 large or 2 small leeks)
2 cups chicken broth
4 tablespoons unsalted butter
4 boneless skinless chicken breasts, about 1 1/2 pounds
Kosher salt and freshly ground black pepper
2 teaspoons fresh lemon juice
2 tablespoons coarsely chopped tarragon(or 1 tablespoon dried)

Steps:

Put the leeks in a large skillet with the chicken broth and 2 tablespoons of the butter. Cook them at 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 submerged. This should take about 8 minutes. Sprinkle both sides of the chicken breast 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 for doneness. It should feel firm when you press on it, and if you cut a slit into the thickest part of a breast, there should be no sign of translucence. If the breast piece are large, it could take as much as 15 minutes, but don't over cook 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 the 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.